Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds ground beef

  2. 1 pound bulk hot Italian sausage

  3. 1 cup chopped onion

  4. 1 package (8.8 ounces) ready-to-serve Spanish rice

  5. 1 can (16 ounces) refried beans

  6. 1 can (10 ounces) enchilada sauce

  7. 1 pound process cheese (Velveeta), cubed

  8. 1 package tortilla chip scoops

Instructions Jump to Ingredients ↑

  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. 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. Yield: 8 cups.


Send feedback