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Nacho Rice Dip
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |