Spanish rice mix adds an interesting twist to this effortless appetizer. Every time I serve this dip at get-togethers, my guests gobble it up.
—AUDRA HUNGATE HOLT, MO
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: ABOUT 8 CUPS
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 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
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 the rice is tender.
2. Meanwhile, in a large 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.
3. Transfer to a slow cooker set on low. Serve with tortilla chips.
TEST KITCHEN TIP
To substitute home-canned tomatoes for a 141/2- ounce can of stewed tomatoes, add 3 tablespoons finely chopped celery, 2 tablespoons finely chopped onion, 1 tablespoon finely chopped green pepper, 1/2 teaspoon sugar and 1/8 teaspoon salt to 141/2 ounces of home-canned tomatoes.