wizengeist
New member
I have mild rotel tomatoes. Could anyone give me some recipe ideas. I already have done salsa. Thank so much for any ideas!
Recipe Ideas for Mild Rotel Tomatoes – Beyond Salsa
- Thread starter wizengeist
- Start date
fastrocker21
New member
Chili, green chili, spaghetti, queso
marcocardenas82
New member
Add it to chili
Taco Tuesday
Taco Tuesday
college_guy
New member
Add Velveeta, cream cheese & sausage for a queso dip
ck_quarterman86
New member
A box of shells and cheese add the rotel and season some hamburger meat...
STOP RIGHT NOW!!!... and make sausage dip!!!
1 roll of breakfast sausage.. (preferably Jimmy deans)
1 can Rotel drained
1 can corn drained
2pkgs cream cheese.
Cook the sausage. Add Rotel corn and cream cheese.. cook on low until cream cheese is completely melted and mixed through.. stirring here and there
Serve with chips..
We make it at least twice a month
1 roll of breakfast sausage.. (preferably Jimmy deans)
1 can Rotel drained
1 can corn drained
2pkgs cream cheese.
Cook the sausage. Add Rotel corn and cream cheese.. cook on low until cream cheese is completely melted and mixed through.. stirring here and there
Serve with chips..
We make it at least twice a month
1968firebird400
New member
Enchilada Sauce
Prepare your chicken or beef for enchiladas. Get your tortillas and cheese.
Put 1 tbsp oil in pan, add a mixture of 1 tbsp flour and 2 teaspoons taco seasoning, and salt. Sauté flour and spices until nice and brown, add in 1-2 cloves fresh chopped garlic, saute until fragrant.
Add slowly add in 1 can tomato sauce mixed with 1 cup water and 1 can Rotel, and 1 teaspoon vinegar. . Reduce by half.
Pour 1/3 cup into a greased glass baking dish. Put meat and cheese, as well as 1 tbsp enchilada sauce into each tortillas. Roll up, and place seam side down. Cover with remaining sauce, and bake with foil, about 425°, 15 minutes. Uncover, sprinkle with Cheddar and bake 10 more minutes until cheese is melted.
Prepare your chicken or beef for enchiladas. Get your tortillas and cheese.
Put 1 tbsp oil in pan, add a mixture of 1 tbsp flour and 2 teaspoons taco seasoning, and salt. Sauté flour and spices until nice and brown, add in 1-2 cloves fresh chopped garlic, saute until fragrant.
Add slowly add in 1 can tomato sauce mixed with 1 cup water and 1 can Rotel, and 1 teaspoon vinegar. . Reduce by half.
Pour 1/3 cup into a greased glass baking dish. Put meat and cheese, as well as 1 tbsp enchilada sauce into each tortillas. Roll up, and place seam side down. Cover with remaining sauce, and bake with foil, about 425°, 15 minutes. Uncover, sprinkle with Cheddar and bake 10 more minutes until cheese is melted.
wizengeist
New member
Thank for the recipes definitely going to try these out.
Cheesy Rotel Corn Dip
Ingredients
1 cup mayonnaise
8 oz. sour cream
2 cans Mexicorn, drained
1 can Rotel (regular or hot)
8 green onions, sliced
One bunch of cilantro
2 cups shredded cheddar
Instructions
Combine mayonnaise and sour cream. Add corn, Rotel, onions, and cilantro. Mix together well. Chill.
Low Carb Mexican Soup
Ingredients
1 pound ground beef, browned and drained
4 oz of cream cheese
1 can of mild Rotel tomatoes with chilies
2 green onions, chopped
1 and 1/2 cups of chicken broth
1 tsp garlic powder
1 tsp cumin
Tony's Creole seasoning
Instructions
Brown ground meat with the onions, and drain. Add cream cheese, and stir until melted. Then add Rotel tomatoes, onions, chicken broth, and seasonings. Cook on medium low for about 30 minutes to an hour.
Cowboy Cornbread Casserole
Ingredients
2 packs cornbread mix
1.5 lbs ground beef
1 can Rotel, undrained
1 can whole kernel corn, drained
1 can ranch style beans, undrained
1 cup shredded cheese
1 pack taco seasoning
Instructions
Mix cornbread according to package instructions, then set aside. Preheat the oven to 425 F. Grease a 9x13 baking dish. Brown ground beef; drain. Add taco seasoning, Rotel, corn, and beans. Simmer for about 5 minutes. Stir into cornbread mix. Mix in shredded cheese. Stir completely. Pour into the baking dish. Bake for 25-30 minutes until a toothpick comes out clean.
Can top it with more cheese, sour cream, salsa, or whatever your heart desires.
Taco Potato Crockpot Hotdish
Ingredients
1 lb ground beef
1 small onion, diced, or 1 tbsp onion powder
1-2 tsp minced garlic
Salt and pepper to taste
1 can Rotel (can of diced tomatoes and green chilies, mild or spicy)
1 can cheddar cheese soup
1/2 cup sour cream
1 packet taco seasoning
2 lbs frozen shredded hash browns
2 cups shredded cheese (any type you like)
Instructions
Brown ground beef with onion diced or onion powder. Once browned, add minced garlic and salt and pepper to taste. Then add Rotel, soup, sour cream, and taco seasoning. Combine taco meat mixture with shredded potatoes and shredded cheese. Place in a crock pot, and cook on high for 2 hours or low for 4 hours (I cooked on low for 6.5 hours and it turned out fine).
Taco Spaghetti
Ingredients
1 lb ground beef
2-10 oz cans Rotel
1-28 oz can crushed tomatoes in puree
1 packet taco seasoning mix
1 lb spaghetti noodles (or your preferred pasta)
1-2 teaspoons tomato paste
Optional: shredded cheese and sour cream
Instructions
Brown ground beef on med-high heat. I prefer not to drain, but do as you wish with the grease. Once browned, add taco seasoning and 1 can of Rotel. Note: don't follow package directions on the taco seasoning, just add as directed here. Let the meat, Rotel, and seasonings simmer for 5 minutes, stirring occasionally, until slightly thickened. Add tomato paste, and stir in well. Add the second can of Rotel and crushed tomatoes. Stir well, lower heat, and let simmer while you boil water and cook the noodles. Make sure to taste the sauce and stir occasionally, checking for preferences of salt/pepper. Once noodles are cooked, drain, and mix well with the sauce. Serve with shredded cheese and sour cream.
Dorito Beef Casserole
Ingredients
1-1 1/2 lbs ground beef or chuck, browned
1/4 cup onion, chopped
1 clove garlic, minced
1-2 teaspoons chili powder
1/2 of a 16 oz. package Corn Tortilla Chips, crushed
1-15 oz can ranch style beans or chili beans
1-10 oz can mild Rotel tomatoes (tomatoes & green chilies), undrained
1-10 oz can cream of chicken, mushroom, or fiesta nacho cheese soup
2 cups Mexican style cheese blend
Instructions
Preheat the oven to 350 degrees. Grease a 2 quart, 9x9 inch, or 8x8 inch casserole dish. In a large skillet, brown the ground beef with onion and garlic. Drain any grease. Add the ranch style beans and chili powder, mix to combine, and set aside. In a separate bowl, combine the soup and the Rotel tomatoes together, and set aside. Add a layer of slightly crushed corn tortilla chips in the bottom of the greased casserole dish. Add half of the ground beef mixture and half of the soup mixture. Top with 1 cup of shredded cheese. Repeat layers a second time, ending with the remaining shredded cheese. Place in the oven, and bake for 30-35 minutes or just until hot and bubbly around the edges.
Ingredients
1 cup mayonnaise
8 oz. sour cream
2 cans Mexicorn, drained
1 can Rotel (regular or hot)
8 green onions, sliced
One bunch of cilantro
2 cups shredded cheddar
Instructions
Combine mayonnaise and sour cream. Add corn, Rotel, onions, and cilantro. Mix together well. Chill.
Low Carb Mexican Soup
Ingredients
1 pound ground beef, browned and drained
4 oz of cream cheese
1 can of mild Rotel tomatoes with chilies
2 green onions, chopped
1 and 1/2 cups of chicken broth
1 tsp garlic powder
1 tsp cumin
Tony's Creole seasoning
Instructions
Brown ground meat with the onions, and drain. Add cream cheese, and stir until melted. Then add Rotel tomatoes, onions, chicken broth, and seasonings. Cook on medium low for about 30 minutes to an hour.
Cowboy Cornbread Casserole
Ingredients
2 packs cornbread mix
1.5 lbs ground beef
1 can Rotel, undrained
1 can whole kernel corn, drained
1 can ranch style beans, undrained
1 cup shredded cheese
1 pack taco seasoning
Instructions
Mix cornbread according to package instructions, then set aside. Preheat the oven to 425 F. Grease a 9x13 baking dish. Brown ground beef; drain. Add taco seasoning, Rotel, corn, and beans. Simmer for about 5 minutes. Stir into cornbread mix. Mix in shredded cheese. Stir completely. Pour into the baking dish. Bake for 25-30 minutes until a toothpick comes out clean.
Can top it with more cheese, sour cream, salsa, or whatever your heart desires.
Taco Potato Crockpot Hotdish
Ingredients
1 lb ground beef
1 small onion, diced, or 1 tbsp onion powder
1-2 tsp minced garlic
Salt and pepper to taste
1 can Rotel (can of diced tomatoes and green chilies, mild or spicy)
1 can cheddar cheese soup
1/2 cup sour cream
1 packet taco seasoning
2 lbs frozen shredded hash browns
2 cups shredded cheese (any type you like)
Instructions
Brown ground beef with onion diced or onion powder. Once browned, add minced garlic and salt and pepper to taste. Then add Rotel, soup, sour cream, and taco seasoning. Combine taco meat mixture with shredded potatoes and shredded cheese. Place in a crock pot, and cook on high for 2 hours or low for 4 hours (I cooked on low for 6.5 hours and it turned out fine).
Taco Spaghetti
Ingredients
1 lb ground beef
2-10 oz cans Rotel
1-28 oz can crushed tomatoes in puree
1 packet taco seasoning mix
1 lb spaghetti noodles (or your preferred pasta)
1-2 teaspoons tomato paste
Optional: shredded cheese and sour cream
Instructions
Brown ground beef on med-high heat. I prefer not to drain, but do as you wish with the grease. Once browned, add taco seasoning and 1 can of Rotel. Note: don't follow package directions on the taco seasoning, just add as directed here. Let the meat, Rotel, and seasonings simmer for 5 minutes, stirring occasionally, until slightly thickened. Add tomato paste, and stir in well. Add the second can of Rotel and crushed tomatoes. Stir well, lower heat, and let simmer while you boil water and cook the noodles. Make sure to taste the sauce and stir occasionally, checking for preferences of salt/pepper. Once noodles are cooked, drain, and mix well with the sauce. Serve with shredded cheese and sour cream.
Dorito Beef Casserole
Ingredients
1-1 1/2 lbs ground beef or chuck, browned
1/4 cup onion, chopped
1 clove garlic, minced
1-2 teaspoons chili powder
1/2 of a 16 oz. package Corn Tortilla Chips, crushed
1-15 oz can ranch style beans or chili beans
1-10 oz can mild Rotel tomatoes (tomatoes & green chilies), undrained
1-10 oz can cream of chicken, mushroom, or fiesta nacho cheese soup
2 cups Mexican style cheese blend
Instructions
Preheat the oven to 350 degrees. Grease a 2 quart, 9x9 inch, or 8x8 inch casserole dish. In a large skillet, brown the ground beef with onion and garlic. Drain any grease. Add the ranch style beans and chili powder, mix to combine, and set aside. In a separate bowl, combine the soup and the Rotel tomatoes together, and set aside. Add a layer of slightly crushed corn tortilla chips in the bottom of the greased casserole dish. Add half of the ground beef mixture and half of the soup mixture. Top with 1 cup of shredded cheese. Repeat layers a second time, ending with the remaining shredded cheese. Place in the oven, and bake for 30-35 minutes or just until hot and bubbly around the edges.
Dorito Chicken Casserole
Ingredients
4 boneless and skinless chicken breasts, cooked
8 ounces Doritos chips, crushed
1 can black beans, drained and rinsed
2 small cans of Cream of Chicken soup
1 can Rotel tomatoes and green chilis
3/4 cup whole milk
1 cup Cheddar Cheese, shredded
Instructions
Preheat the oven to 400 F, Line a baking sheet with foil. Season the chicken breasts with salt and pepper, and place onto the foil lined tray. Bake for 20 to 25 minutes. Remove from the oven and set aside to cool. Spray a baking dish with nonstick spray. Put half of the crushed doritos as the bottom layer in the baking pan. In a bowl, mix the soup with the milk. Shred the chicken breasts using two forks. Stir in the black beans and the can of Rotel tomatoes, stir until blended well. Place a layer of shredded chicken and bean mixture on top of the Doritos. Spread a layer of the soup over the chicken. Sprinkle with the cheese. Repeat the layers one more time each, and place the pan into the oven.Bake for 20 to 25 minutes, until the cheese is bubbly.
Chicken Enchilada Chili
Ingredients
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup frozen corn
1 can diced tomatoes with green chilies (Rotel)
1-14 oz. can enchilada sauce (whatever heat level you like)
1-8 oz can tomato sauce
1/2 cup shredded Cheddar cheese (optional garnish)
Chili Cheese Fritos, (optional garnish)
Instructions
In a large pan, brown chicken and onions together until chicken is browned. Add in frozen corn. Stir and cook for 2 minutes. Pour in tomatoes, enchilada sauce, and tomato sauce. Bring to a boil. Cover and reduce heat. Let simmer for 15 minutes. To serve, top with cheddar cheese and crushed Fritos.
Jalapeno Beans with Shredded Chicken AKA Backwoods Beans
Ingredients
5 cans of Jalapeno Ranch Style Beans
1 can of Rotel
1 onion chopped
1 rotisserie chicken (or cooked ground beef, brisket, pulled pork or some other type of meat)
2 cups of chicken broth
Instructions
Add beans, Rotel, onions, and chicken to a large pot that can fit it all or your slow cooker. Add the chicken broth. Stir to combine. Bring to a boil, and then turn down to simmer for about an hour uncovered. It should be done. If you find it too liquidy, keep simmering to your liking. If you need more liquid, add a splash of chicken broth, water, or beer. If you’re tossing this in your slow cooker, just toss it all in, and turn it to low for about 4 hours.
Slow Cooker Queso Chicken Tacos
Ingredients
2 lbs chicken breasts
1 package taco seasoning
1 can Rotel diced tomatoes and green chilies
1-1/2 C queso or cheese dip
Instructions
Place the chicken in a slow cooker. Sprinkle with taco seasoning and top with tomatoes. Cover and cook on LOW for 4 to 6 hours. Remove chicken from slow cooker, and shred with two forks. Return chicken to slow cooker and stir in cheese dip. Serve with tortillas and favorite toppings.
Slow Cooker Cream Cheese Chicken Chili
Ingredients
2 chicken breasts
1-8 oz. block of cream cheese, cut in pieces
1 envelope Ranch seasoning
Taco seasoning
1 can of corn (not drained)
1 can of Rotel (not drained)
1 can of black beans, drained and rinsed
Instructions
Put chicken breasts in a slow cooker. Put cream cheese on top of the chicken. Sprinkle with Ranch and Taco seasoning. Pour in black beans, corn, and Rotel. Cover, and cook on low for about 6-7 hours. Remove chicken, shred, return to slow cooker, and stir.
Ingredients
4 boneless and skinless chicken breasts, cooked
8 ounces Doritos chips, crushed
1 can black beans, drained and rinsed
2 small cans of Cream of Chicken soup
1 can Rotel tomatoes and green chilis
3/4 cup whole milk
1 cup Cheddar Cheese, shredded
Instructions
Preheat the oven to 400 F, Line a baking sheet with foil. Season the chicken breasts with salt and pepper, and place onto the foil lined tray. Bake for 20 to 25 minutes. Remove from the oven and set aside to cool. Spray a baking dish with nonstick spray. Put half of the crushed doritos as the bottom layer in the baking pan. In a bowl, mix the soup with the milk. Shred the chicken breasts using two forks. Stir in the black beans and the can of Rotel tomatoes, stir until blended well. Place a layer of shredded chicken and bean mixture on top of the Doritos. Spread a layer of the soup over the chicken. Sprinkle with the cheese. Repeat the layers one more time each, and place the pan into the oven.Bake for 20 to 25 minutes, until the cheese is bubbly.
Chicken Enchilada Chili
Ingredients
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup frozen corn
1 can diced tomatoes with green chilies (Rotel)
1-14 oz. can enchilada sauce (whatever heat level you like)
1-8 oz can tomato sauce
1/2 cup shredded Cheddar cheese (optional garnish)
Chili Cheese Fritos, (optional garnish)
Instructions
In a large pan, brown chicken and onions together until chicken is browned. Add in frozen corn. Stir and cook for 2 minutes. Pour in tomatoes, enchilada sauce, and tomato sauce. Bring to a boil. Cover and reduce heat. Let simmer for 15 minutes. To serve, top with cheddar cheese and crushed Fritos.
Jalapeno Beans with Shredded Chicken AKA Backwoods Beans
Ingredients
5 cans of Jalapeno Ranch Style Beans
1 can of Rotel
1 onion chopped
1 rotisserie chicken (or cooked ground beef, brisket, pulled pork or some other type of meat)
2 cups of chicken broth
Instructions
Add beans, Rotel, onions, and chicken to a large pot that can fit it all or your slow cooker. Add the chicken broth. Stir to combine. Bring to a boil, and then turn down to simmer for about an hour uncovered. It should be done. If you find it too liquidy, keep simmering to your liking. If you need more liquid, add a splash of chicken broth, water, or beer. If you’re tossing this in your slow cooker, just toss it all in, and turn it to low for about 4 hours.
Slow Cooker Queso Chicken Tacos
Ingredients
2 lbs chicken breasts
1 package taco seasoning
1 can Rotel diced tomatoes and green chilies
1-1/2 C queso or cheese dip
Instructions
Place the chicken in a slow cooker. Sprinkle with taco seasoning and top with tomatoes. Cover and cook on LOW for 4 to 6 hours. Remove chicken from slow cooker, and shred with two forks. Return chicken to slow cooker and stir in cheese dip. Serve with tortillas and favorite toppings.
Slow Cooker Cream Cheese Chicken Chili
Ingredients
2 chicken breasts
1-8 oz. block of cream cheese, cut in pieces
1 envelope Ranch seasoning
Taco seasoning
1 can of corn (not drained)
1 can of Rotel (not drained)
1 can of black beans, drained and rinsed
Instructions
Put chicken breasts in a slow cooker. Put cream cheese on top of the chicken. Sprinkle with Ranch and Taco seasoning. Pour in black beans, corn, and Rotel. Cover, and cook on low for about 6-7 hours. Remove chicken, shred, return to slow cooker, and stir.
luciano1268
New member
Tater tot casserole wIth chicken or ground beef