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.

2. 2

   Heat rice according to package directions.

3. 3

   In a 3-quart slow cooker, combine the meat mixture, rice, beans, enchilada sauce, and cheese.

4. 4

   Cover and cook on LOW for 1 1/2 to 2 hours or until cheese is melted.

5. 5

   Serve with tortilla scoops.

* Per serving · 4 servings · Values may vary.

No additional tips available.