Cheesy Rice Bean Dip Recipe 455

Steps:

• Heat oven to 400°F.
• In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Add toppings; serve immediately with chips.

Steps:

• Preheat oven to 375°. In large bowl, mix prepared rice, pinto beans, black beans, tomatoes, olives, salsa, green chilies, 2 cups cheese, cumin, cayenne, salt, and pepper. Pour into 9″ round or square cake pan or deep dish pie plate. Bake for 20 minutes or until heated through. Sprinkle on remaining 1 cup cheese and return to oven until cheese is melted. Serve with tortilla or corn chips, flour tortillas, sour cream, salsa, guacamole, avocado slices. Can add ground beef or chicken.

Steps:

• Mix all ingredients in microwavable bowl.
• Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
• Serve with assorted cut-up fresh vegetables or tortilla chips.

Steps:

• Combine beans and tomatoes with chile peppers in a medium saucepan over medium-low heat. Cook, stirring occasionally, until warm, about 5 minutes. Mash most of the beans with the back of a spoon while stirring.
• Stir in condensed soup until fully combined. Add Colby-Jack cheese and taco seasoning; cook until cheese has melted. Add cayenne and cook until warm, about 5 more minutes.

Steps:

• In a bowl, combine cheeses; set aside 2 cups for topping. Add beans, sour cream, cream cheese and taco seasoning to the remaining cheese. Transfer to a greased 2-qt. baking dish; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-30 minutes or until bubbly around the edges. Serve warm with tortilla chips.

Steps:

• Stir soup, sour cream, Cheddar cheese, onion, and taco seasoning together in a microwave-safe bowl. Microwave on high until hot, 3 to 5 minutes. Stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.