Tex-Mex Nacho Soup

• 1 can Spanish rice
• 1 medium green Bell pepper, chopped
• 1 medium onion, chopped
• 1 package of Taco seasoning mix
• 1 cup water
• 1 (14.5 ounce) can Rotel diced tomatoes
• 1 pound ground beef
• 1 pound process Cheddar cheese, grated
• 1 (8 ounce) jar process cheese sauce or 1 can nacho cheese sauce
• Tortilla chips (preferably Nacho flavor)

1. Using a large sauce pan, cook beef, onions and bell pepper over medium heat until the beef is no longer pink. Add 1 cup of water, stir in Taco seasoning, reduce heat and simmer uncovered for 8 minutes. Add the Spanish rice. Stir in cheese, and cheese sauce; cook and stir until cheese is melted. Transfer to a slow cooker; cover and keep warm on low. Serve over tortilla chips.

spanish rice, green bell pepper, onion, seasoning mix, water, tomatoes, ground beef, cheddar cheese, process cheese sauce, tortilla chips

Taken from www.epicurious.com/recipes/member/views/tex-mex-nacho-soup-1279173 (may not work)