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Nacho Rice Dip

By: Audra Hungate  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 238 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 64 servings
 

Ingredients

  • 1 (6.8 ounce) package Spanish rice and vermicelli mix
  • 2 tablespoons butter or margarine
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 pound ground beef
  • 1 pound process American cheese, cubed
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (8 ounce) jar process cheese sauce
  • Tortilla chips

Directions

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by Ivanka 
This was fantastic! My kids are extremely picky eaters and they loved this. This went well... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2008 by elocin116 
THIS IS SO GOOD! I also use diced up chicken instead of ground beef. YUM! gone in a flash! MORE

 
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