Mix prepared rice with chicken and Ro-Tel.
Simmer and serve. Serves 4.
Mash the Ro-Tel into softened cream cheese, mixing well. It will look curdy at first but keep mixing.
Chill for at least 2 hours; overnight is best. Serve with tortilla chips. This dip may be served hot, if desired.
This dip can be made 2-3 days ahead of time.
Boil and debone chicken (save stock).
Boil vermicelli in broth; drain.
Saute bell peppers and onion in butter.
In a large bowl, mix vermicelli, peas and mushrooms.
Add Ro-Tel tomatoes, Worcestershire sauce and salt and pepper to taste.
Mix in the chicken and Velveeta cheese (cut into small pieces).
Mix together and bake in casserole dish at 350\u00b0 for 30 minutes.
Makes a lot.
In a bowl mix together the soup, broth& Ro-tel tomatoes.
In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.
Saute onion and bell pepper in butter.
Add corn and Ro-Tel. Simmer for at least 10 minutes.
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
cook hamburger till browned.
add whole can of Ro-tel tomatoes (including juice).
add whole package of taco seasoning.
mix well.
serve with the taco toppings you chose.
Brown ground beef in hot oil, separating with a fork as it cooks. Add green pepper and onion and continue to fry on medium heat for 5 minutes. Drain excess fat. Gently stir in seasonings, Ro-Tel and Ro-Tel liquid and rice.
Cover and reduce heat to simmer.
Cook for about 15 minutes. Do not uncover or stir during the last 15 minutes of cooking.
can Ro-Tel brand diced tomatoes and green chiles; STIR in Ro-Tel, one
Cook ground beef, onion and bell pepper together in a skillet; drain meat.
In double boiler, mix the Ro-Tel tomatoes, evaporated milk and Velveeta cheese; heat until cheese melts.
Layer ingredients from skillet on bottom of ungreased casserole dish, then spread cheese ingredients on top of meat, then layer flour tortillas.
Repeat layers until all ingredients are used.
Bake together in a 350\u00b0 oven for 30 minutes.
Heat vegetable oil in skillet.
Add curry powder and saute for 1 minute or until fragrant.
Add onions and saute for 2-3 minutes or until lightly browned.
Add Ro*tel and simmer on low for 2 minutes.
Pour mixture in crockpot.
Add potatoes and kidney beans.
Stir mixture.
Cook on low 6-8 hours or on high 3-6 hours.
Serve over rice.
In medium heavy skillet with tight cover, saute onion in bacon fat.
Stir in rice, pepper, chili powder, Ro-Tel tomatoes and salt.
Add 2 cups of water.
Bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer.
If desired Garnish with shredded Cheddar cheese while rice is hot.
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13\" pan.
In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
stir until well blended.
Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.
This recipes makes a lot and should serve 6 - 8 people.
s thickened.
Make your Ro-tel dip.
Lightly spray 2
Prepare corn bread according to instructions on Jiffy mix box. Fry/saute onion (chopped); combine cooked onion pieces, 1 can of creamed corn and diced Ro-Tel tomatoes.
(If using canned Ro-Tel, drain before emptying contents.)
Mix 3/4 of cheese in with corn bread mix, onions, Ro-Tel and creamed corn.
Grease pan, 9 x 13-inch; cook 30 to 40 minutes at 350\u00b0.
Watch to see when edges turn lightly brown and it looks done.
Sprinkle remaining cheese on top of corn bread while hot.
Brown ground beef in hot fat, separating with fork as it cooks. Add green pepper strips and onions; continue to fry on medium heat for 5 minutes.
Drain excess fat.
Gently stir in seasoning, Ro-Tel tomatoes and green chilies, rice and reserved Ro-Tel liquid with water.
Cover, reduce heat to simmer and cook for about 15 minutes. Do not uncover or stir during last 15 minutes of cooking.
Serves 4 to 6.
Puree Ro-Tel tomatoes in blender.
In separate pans, heat beans and Ro-Tel.
Fry tortillas in oil for 1 minute on each side until lightly browned.
Drain on paper towel and salt lightly.
Discard oil and brown meat.
Add cumin, salt and pepper.
Spread hot beans on each tortilla.
Over beans, sprinkle a layer each of meat, onion, lettuce and tomatoes.
Spoon over each hot Ro-Tel and top each with cheese.
In a medium saucepan, pour Ro-Tel tomato juice (not tomatoes) and heat over low heat on stove.
Cut up cheese into squares and add to Ro-Tel juice.
(May need to add a tad bit of milk.)
Add remaining cheese and continue to heat until all of cheese is melted, adding Ro-Tel tomatoes and green chilies, stirring constantly.
Serve hot over your favorite tortilla chips.
eef is browned; drain. Add Ro-Tel, tomatoes, tomato sauce, water, and