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Nacho Rice Dip Recipe

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.

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Nacho Rice Dip Recipe

Prep: 20 min. Cook: 15 min.

Yield: 64 Servings

20 15 35

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
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With Johnsonville Italian Sausage.
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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

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.
Keep warm. Serve with tortilla chips. Yield: about 8 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 60 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 223 mg sodium, 4 g carbohydrate, trace fiber, 3 g protein.

Originally published as Nacho Rice Dip in Quick Cooking March/April 1999, p14