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Slow Cooker Mexican Dip

yield: 4 total time: 125 minutes
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Ingredients

  • 1 pound lean ground beef
  • 15 ounces enchilada sauce can green chile
  • 16 ounces refried beans
  • 10 ounces diced tomatoes and green chilies drained
  • 2 pounds cheese cubed
  • 6 pita loaves Toyfayan, cut into triangles
  • 1 tablespoon extra virgin olive oil
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