In a small saucepan, bring 2 cups of water to a boil. Add instant rice. Place a lid on the saucepan and remove it from heat. Allow it to sit covered for at least 5 minutes. Fluff rice with a fork.

Cut the Velveeta into squares and place it into a microwave-safe bowl. Add a can of Ro-tel tomatoes and 1/2 cup milk. Microwave on high power for 2 minutes. Stir well. Continue heating in 1-minute intervals then stir until the cheese sauce is melted and smooth.

In a separate microwave-safe bowl, add in both cans of chili no beans. Microwave on high power 3-5 minutes until the chili is hot.

Serve this meal family-style where everyone can design their own open-face taco with the ingredients that they like.

Suggested stacking order: 8-10 tortilla chips slightly crushed, chili, rice, lettuce, tomatoes, shredded cheese, cheese sauce, sour cream, salsa.