When Prepared Yields 50% More
Water, Partially Hydrogenated Soybean Oil, Corn Starch-Modified, Aged Cheddar Cheese (Cultured Milk, Salt, Enzymes, Annatto Color), Nonfat Dry Milk, Whey, Salt, Sodium Phosphate, Yeast Extract, Sodium Citrate, Cellulose Gum, Monoglycerides, Annatto Color, Natural Flavors, Lactic Acid, FD&C Yellow 6.
Refrigerate after opening. Protect the environment, dispose of container properly. Preparation instructions: Add 54 fl oz water and stir until smooth. Once prepared serve between 140 degrees - 160 degrees F. For the perfect Ricos nachos add 32 fl oz of water and 20 fl oz of jalapeno juice. Heat and stir. Ricos spicy sausage dip: Mix 1 lb of cooked and drained pork sausage, 4 cups of Ricos aged cheddar cheese sauce and 2-10 oz cans of diced tomatoes & green chilies, undrained. Heat on high in a slow cooker for about 20 minutes, stirring periodically. Serve with Ricos nacho chips. Ricos chicken spaghetti: Boil spaghetti as specified on the package. Add 2 cups of Ricos aged cheddar cheese sauce, 4 chicken breasts (cooked and diced), 1 can of cream of mushroom soup, 1 can of cream of chicken soup, a 12 oz can of diced tomatoes and chiles and 1 cup of chicken broth. Mix well and place in a casserole dish. Heat in the oven for 20 minutes at 325 degrees F and serve.
Always refer to the actual package for the most accurate information