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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 64 |
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My husband, Jamie, and I love to entertain, explains Heather Courtney in Ames, Iowa, and this hearty, 7-ingredient dip is always a hitâ¦as well as a request. It couldnât be much easier to put together, and using our slow cooker leaves us free to share some quality time with our guests. After all, isn't that the purpose of a holiday party? Ingredients:
1-1/2 pounds ground beef |
1 pound johnsonville® hot italian sausage links |
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 |
Directions:
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. 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.
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