Mexican DipWhether you are hosting a party, hanging out with friends, or watching a movie with your family, this dip is sure to be a favorite.

1-1/2 pounds lean ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 (8.8 ounce) package ready-to-serve Spanish rice*
1 (16 ounce) can refried beans
1 (10 ounce) can enchilada sauce
16 ounces process cheese (Velveeta), cubed
Tortilla chip scoops

1. In a large skillet over medium heat, cook the ground beef, Italian sausage and onion until the meat is no longer pink and the onion is tender; drain. Transfer meat mixture to a 3 to 5-qt. slow cooker.

2. Heat the rice according to the package directions; stir into the meat mixture. Add the refried beans, enchilada sauce and cubed cheese; stir to blend. Cover and cook on Low for 1-1/2 to 2 hours or until the cheese is melted. Serve with the tortilla scoops.

* I did not have the ready-to-serve Spanish rice so I substituted a 5.6 ounce package of regular Spanish rice. I prepared it according to the package directions and stirred it into the meat mixture before adding the remaining ingredients.


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