NACHO RICE DIP

Nacho Rice Dip image

Spanish rice mix adds an interesting twist to this effortless appetizer from Audra Hungate of Holt, Missouri. "Every time I serve this dip at get-togethers, my guests gobble it up," she writes.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield about 8 cups.

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 223mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.