Super Simple Taco Dip

An instant staple in my house, and SO easy to make.

1 10 oz package Vigo Spanish Rice
1 1/4 lb ground beef
1 can black beans, drained.
1 8oz package Philadelphia cream cheese
1/2 jar of salsa (I like Newman's Own "Hot" salsa)
4-8 oz (as desired) colby-jack cheese, shredded.

Prepare the rice according to the package instructions, leaving out the oil/margarine.

In a deep skillet (I use my big electric monster. If you don't have a big skillet, use a stock pot instead - a 10-inch stovetop skillet won't be big enough.) Brown the beef, and drain. Return the beef to the pan, and add the beans and the cream cheese, stirring until all the cream cheese is melted. Add the salsa and heat through.

Spread the rice into a 13x9 inch baking pan, Spread the meat mixture over the rice, and top with cheese. Pop under the broiler just until the cheese is melted - about 4-5 minutes.

Eat it immediately with corn chips. For an extra kick, try it with Doritoes. I like Nacho, Hubby likes Cool Ranch.

Leftovers taste great wrapped in taco shells and warmed in the oven for a few minutes.