Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 60
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 11 mg
  • Sodium:
  • 223 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g

Nacho Rice Dip

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.

SERVINGS

64

CATEGORY

Appetizer

METHOD

Slow Cooker

PREP

20 min.

COOK

15 min.

TOTAL

35 min.

INGREDIENTS

  • 1 package (6.8 ounces) Spanish rice and vermicelli 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 American cheese, 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. 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 skillet, cook beef until no longer pink. Drain and add to the rice. Stir in cheese, stewed tomatoes and cheese sauce; cook and stir until cheese is melted. Transfer to a 3-qt. slow cooker; cover and keep warm on low. Serve with tortilla chips. Yield: about 8 cups.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008