Nacho Rice Dip

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

rice, butter, water, tomatoes, ground beef, process cheese, tomatoes, process cheese sauce, tortilla chips

Taken from www.tasteofhome.com/recipes/nacho-rice-dip/ (may not work)