Description
This Nacho Rice Dip combines seasoned ground beef, flavorful yellow rice, melty Velveeta cheese, and zesty Rotel tomatoes to create a hearty and delicious dip perfect for game days or casual gatherings. The creamy, cheesy mixture is easy to prepare and sure to be a crowd-pleaser.
Ingredients
Scale
Rice
- 1 (5-oz) package yellow rice
Meat and Seasoning
- 1 lb ground beef
- 1 (1-oz) package taco seasoning
Additional Ingredients
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (16-oz) package Velveeta cheese, cubed
- ¼ cup milk (optional)
Instructions
- Prepare the rice: Cook the yellow rice according to the package directions, ensuring it is fluffy and fully cooked before incorporating into the dip.
- Cook the ground beef: In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain any excess fat to keep the dip from being greasy. Add the taco seasoning packet and the amount of water specified on the taco seasoning package. Stir well and simmer for 10 minutes to develop the flavors.
- Add tomatoes and cheese: Stir in the undrained can of Rotel diced tomatoes and green chilies along with the cubed Velveeta cheese. Reduce the heat to medium-low and cook, stirring occasionally, until the cheese melts completely and the mixture is smooth and creamy.
- Combine with rice: Fold the cooked yellow rice into the beef and cheese mixture thoroughly. If the dip seems too thick, stir in up to ¼ cup of milk to reach your desired consistency. Serve warm.
Notes
- For a spicier dip, use spicy Rotel tomatoes or add extra chili powder.
- The milk is optional but helps to thin out the dip for easier scooping.
- This dip pairs well with tortilla chips, crackers, or sliced vegetables.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
