Cheesy Beef and Rice Enchilada Dip
1 cup Riceland Medium Grain Rice, prepared according to package directions
1 lb. lean (at least 80%) ground beef
1 package (32 oz.) pasteurized cheese product
1 can (15 oz.) black beans, drained but not rinsed
1 jar (16 oz.) salsa
1 jar (8 oz.) taco sauce
Tortilla chips and sliced jalapenos for serving
- Prepare rice according to package directions.
- Meanwhile, in a large skillet over medium high heat, brown ground beef; drain. Add ground beef to a large slow cooker along with the cheese, black beans, rice, salsa, and taco sauce.
- Cook on HIGH heat 1 to 2 hours, stirring occasionally, until cheese is melted and hot. Spoon into bowls to serve. Serve with tortilla chips and sliced jalapenos.