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Nacho Rice Dip

 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.
64 ServingsPrep: 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 turkey or 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.

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Nacho Rice Dip (continued)

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