Publisher Photo
Publisher Photo
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.
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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

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.
Transfer to a slow cooker set on low. Serve with tortilla chips. Yield: about 8 cups.
Originally published as Nacho Rice Dip in Quick Cooking March/April 1999, p14

Nutritional Facts

2 tablespoons: 60 calories, 4g fat (2g saturated fat), 11mg cholesterol, 223mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Transfer to a slow cooker set on low. Serve with tortilla chips. Yield: about 8 cups.
Originally published as Nacho Rice Dip in Quick Cooking March/April 1999, p14

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