Lunch
Nacho Rice Dip
A cheesy, spicy party dip with rice, beans, and salsa—great for scooping with tortilla chips. It’s hot, hearty, and crowd-pleasing—ideal for game day or casual get-togethers.
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:
- 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.
- 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.