Back to Nacho Rice Dip

Print Options

 
 
 
 Print

Nacho Rice Dip Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:64 servings

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
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

  • 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. 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.