In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, crumbling beef; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
Stir in the next 13 ingredients. Cook, covered, on low until heated through, 4-5 hours. If desired, top individual servings with shredded cheddar cheese, sour cream and chopped green onions.
