Nacho Rice Dip

Name: Nacho Rice Dip
Ingredients: 1 package (6.8 ounces) Spanish rice and pasta mix; 2 tablespoons butter; 2 cups water; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 pound ground beef; 1 pound (16 ounces) process cheese (Velveeta), cubed; 1 can (14-1/2 ounces) stewed tomatoes; 1 jar (8 ounces) process cheese sauce; Tortilla chips

9 ingredients

3 steps

Ingredients

1 package (6.8 ounces) Spanish rice and pasta mix
2 tablespoons butter
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound ground beef
1 pound (16 ounces) process cheese (Velveeta), cubed
1 can (14-1/2 ounces) stewed tomatoes
1 jar (8 ounces) process cheese sauce
Tortilla chips

Directions

1

In a large saucepan, cook rice mix in butter until golden brown. Stir in water and diced tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2

Meanwhile, in a large skillet, cook beef until no longer pink. Drain and add to the rice. Stir in the cheese, stewed tomatoes and cheese sauce; cook and stir until cheese is melted.
3

Transfer to a slow cooker set on low. Serve with tortilla chips.