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Monday, December 31, 2012

Festive Mexican Dip

Dip just before cheese melts.
    In the middle of December every year, the group of girls that I play cards with get together for our annual Christmas card party. We all bring a dish, from sweet to savory, and a gift, either naughty or nice. It's always a good time. This year I brought a dip that one of my other girl friends passed on to me. It's a "throw stuff in your crock pot" and "dip right in" type of dish. 
    When I first read the ingredients to this, I thought the flavor combinations sounded good - taco seasoning, meat and tomatoes. Once you add in the cheese and rice, I thought this would be thick, and it is. But the tomatoes do a good job of thinning it out so that it's not too much and dips well on a chip. There was a little bit of a zip which was a nice flavor boost. If you like hot, try using hot sausage with this for some extra wham.
    The girls at the card party liked the dip, too. Everyone had good-sized helpings and I still had some left. My guys like it when there's leftover party food. If you're looking for an easy party or football food, this 6-ingredient dish is worth a try. Sometimes easy is nice. 

Festive Mexican Dip
1 lb. ground meat - beef or sausage (any variety), browned*
1 pkg. taco seasoning
2 cans Rotel tomatoes, undrained
1 lb. Velveeta, cut in cubes
1 box beef Rice-a-Roni, cooked
2 T. butter or margarine for rice

Optional - brown meat with any of the following combination diced - 1 bell pepper, 1/2 small onion and/or 1 clove garlic.

Combine all ingredients in crockpot on high heat, adding cheese last. Once cheese starts to melt, stir, reduce heat and cook on low 30 minutes, stirring occasionally. Makes a lot, about 6-8 cups.

* For healthier version - use ground chicken or turkey.

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