Nacho Rice Dip

1. 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. 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. 3

   Transfer to a slow cooker set on low. Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.