Ingredients
1-1/2 pounds ground beef1 pound bulk hot Italian sausage1 cup chopped onion1 package (8.8 ounces) ready-to-serve Spanish rice1 can (16 ounces) refried beans1 can (10 ounces) enchilada sauce1 pound Velveeta, cubedTortilla chip scoops
Preparation
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink, breaking it into crumbles; 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.
