Slow Cooker Mexican Dip

1. 1

   In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions.

2. 2

   In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

* Per serving · 4 servings · Values may vary.

No additional tips available.