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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I had this at a Mexican restaurant years ago and tried for years to copy it. I finally got it as close to the original as I could and now am asked to either make it or they want the recipe. I hope you enjoy this as much as I have. Ingredients:
1 3/4 lbs velveeta cheese |
1 boil-in-the-bag rice (cooked as directed on pkg) |
1 (10 ounce) can rotel tomatoes & chilies (do not drain) |
1/4 cup butter |
2 tablespoons taco seasoning |
1 dash cumin |
1 lb cooked shrimp |
Directions:
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.
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