1 package (6.8 ounces) Spanish rice and vermicelli mix 1 tablespoons butter or margarine 2 cups water 1 can 14 1/2 ounces) diced tomatoes, undrained 1 pound ground beef 1 pound (16 ounces) process American cheese, cubed 1 can (14 1/2 ounces) stewed tomatoes 1 jar (8 ounces) process cheese sauce Tortilla chips
In a large saucepan, cook rice mix in butter until golden. Stir in water and diced tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a 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. Transfer to a slow cooker; cover and keep warm on low. Serve with tortilla chips. 8 cups.
