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Nacho Rice Dip

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

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

Printed from tasteofhome.com Nov 19, 2008

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Nacho Rice Dip cont.

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.