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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 64 |
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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. 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 |
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.
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