Shrimp Verecruz

• 1 34 lbs Velveeta cheese
• 1 boil-in-the-bag rice (cooked as directed on pkg)
• 1 (10 ounce) can Rotel tomatoes & chilies (do not drain)
• 14 cup butter
• 2 tablespoons taco seasoning
• 1 dash cumin
• 1 lb cooked shrimp

1. Spray dish with Pam.
2. Cut velveeta into cubes and partially melt in microwave.
3. Add Shrimp,rice, and rotel to dish and mix.
4. In another bowl mix the butter and taco mix, cumin and microwave until melted.
5. Add to the Dish and mix.
6. Bake at 350 for 20 -25 minutes.

velveeta cheese, boil, tomatoes, butter, taco, cumin, shrimp

Taken from www.food.com/recipe/shrimp-verecruz-469842 (may not work)