Slow Cooker Mexican Dip Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1-1/2 pounds ground beef
- 1 pound bulk hot Italian sausage
- 1 cup chopped onion
- 1 package (8.8 ounces) ready-to-serve Spanish rice
- 1 can (16 ounces) refried beans
- 1 can (10 ounces) enchilada sauce
- 1 pound process cheese (Velveeta), cubed
- 1 package tortilla chip scoops
Instructions
- 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.
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