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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


  • 1 package (6.8 ounces) Spanish rice and vermicelli mix
  • 2 tablespoons butter or margarine
  • 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


  • 1. 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.
  • 2. 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 slow cooker; cover and keep warm on low. Serve with tortilla chips. Yield: about 8 cups.

Nutritional Facts

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

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