HOME > Chowhound > Home Cooking >

Rotel uses please

suzigirl Jun 11, 2012 12:43 PM

Got a kick @$$ price of 69¢ a can but I have only used it a few ways. The queso dip, in Spanish rice, enchalladas. Any other ways I can use up these cans. I am a good eater so fire away

  1. Click to Upload a photo (10 MB limit)
  1. j
    jujuthomas RE: suzigirl Jun 11, 2012 12:50 PM

    last summer I sliced up some zuchinni and onions and sort of stewed them in a can of rotel. very tasty.

    9 Replies
    1. re: jujuthomas
      tacosandbeer RE: jujuthomas Jun 11, 2012 02:09 PM

      +1 on this - sliced zucchini and yellow squash, onions, RoTel, with a little fresh mozzarella sliced over it, bake. My idea of summer side-dish heaven...

      1. re: tacosandbeer
        randyjl RE: tacosandbeer Jun 11, 2012 02:20 PM

        How much squash per can of Rotel. This sounds great! How long do you bake.

        1. re: randyjl
          tacosandbeer RE: randyjl Jun 12, 2012 12:07 AM

          Oh gosh, I never do measurements for that sort of thing - kind of a "how many squash do we need to use up and how many people are we feeding?" - I would estimate about two good layers of squash/zucchini slices to a can of RoTel in a 8x8 Pyrex, probably around 350, just until the squash is tender, I generally watched the cheese for browning more than anything else as an indicator. Sorry I can't be more specific than that. We like our squash nice and soft, so I never worried about it getting overdone, just covered it with some foil if the cheese got too done and we weren't ready to eat, left it in the (turned-off) oven. (It's a pretty relaxed household!)

          Eliminate the cheese and this also works really well in a heavy foil packet on the side of the BBQ when it's too hot to cook inside.

          1. re: randyjl
            Berheenia RE: randyjl Jun 12, 2012 07:01 AM

            We made calabacitas Sunday using 2 med zuke, 2 med yellow squash, 1 large onion- all sliced very thin and cooked down in 3 tablspoons canola oil, then add 2 cups of corn and some garlic, s&p, cook off excess liquid and finish with a can of Rotel and 2 cups of cheese. Cover to melt cheese- no baking,

            1. re: Berheenia
              tacosandbeer RE: Berheenia Jun 12, 2012 08:26 AM

              Oh, that sounds even better!!! What kind of cheese do you use? Do you drain off the excess liquid from the RoTel?
              As soon as I can find a can here in the UK - I am trying that!

              1. re: tacosandbeer
                Berheenia RE: tacosandbeer Jun 12, 2012 09:18 AM

                Cheddar or jack or a combo and I don't drain the Rotel. I saw Amazon.com.uk had a pricey can for sale.

                1. re: Berheenia
                  tacosandbeer RE: Berheenia Jun 12, 2012 01:01 PM

                  Yeah - should have said "when I can find a can that doesn't cost more than a gallon of gas" - I guess I'll add it to my 'what to purchase next time I fly home' list. Along with some Fritos. All this chiles and tomatoes talk has me thinking Frito Pie.

        2. re: jujuthomas
          suzigirl RE: jujuthomas Jun 11, 2012 02:43 PM

          I have to get to the farmers market tomorrow. To bad I didn't read this before I went out. It would have been great with my roast chicken tonight. I have to figure out a protein to go with the zuchinni

          1. re: suzigirl
            jujuthomas RE: suzigirl Jun 11, 2012 08:33 PM

            I just wish DH would eat squash because I made a HUGE batch and by the time I ate through it all it was SPICY! lol. he would have loved the flavor, but he refuses to eat squash of any kind. (His loss, right?)

        3. pinehurst RE: suzigirl Jun 11, 2012 01:02 PM

          In chili.
          In meatloaf.
          For a faux (but tasty) arrabbiata pasta sauce.

          1. s
            sueatmo RE: suzigirl Jun 11, 2012 01:37 PM

            King Ranch casserole, if you like it.

            http://www.ro-tel.com/Tomato-Recipes.jsp Here are some ideas from their website.

            3 Replies
            1. re: sueatmo
              suzigirl RE: sueatmo Jun 11, 2012 02:39 PM

              Excellent link

              1. re: sueatmo
                Isolda RE: sueatmo Jun 11, 2012 04:29 PM

                I adore King Ranch casserole, but make it without all the canned soups. Leave in the Rotel, of course.

                1. re: sueatmo
                  megjp RE: sueatmo Jun 12, 2012 11:41 AM

                  Yeah, this site is good - I like their site's Fiesta Chicken too, although I'm not certain how closely I follow the recipe (what else is new).

                2. Bacardi1 RE: suzigirl Jun 11, 2012 02:01 PM

                  Warmed up & poured over plain grilled or baked chicken or fish.

                  1. GretchenS RE: suzigirl Jun 11, 2012 02:02 PM

                    I use it to make a bastardized Qeema or Keema. Brown chopped onion and half a cinnamon stick in oil, add one pound ground beef or lamb and brown it while breaking it up, then add 1 can Rotel, a good half inch or more of ginger root minced really fine, 1/4 cup plain yogurt and a pinch of salt, with either bite-sized chunks of potato (standard) or chopped fresh kale (always my choice). Simmer covered for about 40 minutes. You can stir in a handful of peas at the end. A good shake of garam masala at the end takes it to the next level. Serve over rice or quinoa. Don't eat the cinnamon stick. :) Oh and it reheats really well, good make ahead dinner.

                    2 Replies
                    1. re: GretchenS
                      Isolda RE: GretchenS Jun 11, 2012 04:30 PM

                      This sounds awesome! In fact, it just might be dinner tomorrow.

                      1. re: Isolda
                        GretchenS RE: Isolda Jun 11, 2012 05:40 PM

                        Hope you like it! Whenever I make it I wonder why I don't more often...

                    2. l
                      LauraGrace RE: suzigirl Jun 11, 2012 02:26 PM

                      Quick and dirty rice and beans: Start the rice. Drain and thoroughly rinse a can of black beans. Heat up a skillet with a glug of olive oil. Add a pinch of cumin seeds, then the beans, then a smashed, minced, or pressed clove of garlic, or a sprinkle of garlic powder if you're feeling especially lowbrow. ;) Saute them until they start to break down a little. Dump in a can of Ro-Tel. Salt to taste, simmer until the rice is done. Serve over the rice. Spicy, savory, fast.

                      1. c
                        cheesecake17 RE: suzigirl Jun 11, 2012 04:14 PM

                        Brown chicken, peppers, onions, mushrooms, gRlic. Add in rotfl and some broth. Simmer till chicken is cooked through. Very quick if you use tenders or cubes, but can also be done with bone In pieces. Serve with rice.

                        1 Reply
                        1. re: cheesecake17
                          suzigirl RE: cheesecake17 Jun 11, 2012 04:29 PM

                          That sounds really tasty. And it will use up peppers from the garden.

                        2. Bacardi1 RE: suzigirl Jun 11, 2012 04:43 PM

                          Oh - I also use it when I'm making chili or tacos. Adds a nice kick. For tacos though, you need to be sure to cook the mixture down a bit so it doesn't soak into the tortillas, whether hard or soft.

                          1 Reply
                          1. re: Bacardi1
                            suzigirl RE: Bacardi1 Jun 11, 2012 04:48 PM

                            I tend to use flour tortillas like a utensil instead of a fork. So I would cook it down for hard but probably leave it saucy for soft. But that sounds good.

                          2. p
                            peppergal RE: suzigirl Jun 11, 2012 05:13 PM

                            Any way you use canned tomatoes! That's the way we like it here in Texas!

                            1 Reply
                            1. re: peppergal
                              coll RE: peppergal Jun 12, 2012 06:30 PM

                              I'm not in Texas, but my answer is the same. So glad I discovered Rotel, my favorite "secret" ingredient.

                            2. kubasd RE: suzigirl Jun 11, 2012 05:29 PM

                              I've heated it up with black beans, corn, cumin, coriander, and cayenne and served it over a baked sweet potato for a hearty, filling, and VERY fast dinner. So yummy when you're kind of scraping the cupboards looking for a meal. A dollop of crema on top and some cilantro freshen up the canned ingredients.

                              1. splatgirl RE: suzigirl Jun 11, 2012 11:54 PM

                                Lucky you . I hope it's the hot variety. I can't get that around here so I buy a case in places that have it when I go on road trips.

                                Breakfast burritos. Add to skillet after you've browned sausage or bacon and sauteed onion and peppers. Let most of the liquid evaporate, then start cracking eggs and lightly scramble. top with cheese, wrap in tortillas. Eat at least two, even if it makes you feel like you're gonna bust.

                                6 Replies
                                1. re: splatgirl
                                  suzigirl RE: splatgirl Jun 12, 2012 05:47 AM

                                  Three even if you do, right?

                                  1. re: splatgirl
                                    Bacardi1 RE: splatgirl Jun 12, 2012 08:45 AM

                                    Around here we're fairly lucky in that many markets carry all or most of the Rotel varieties - Mild, Original, Mexican/Cilantro & Lime, & - my favorite - Hot/Habanero. Man does that Habanero Rotel have a major kick. Make sure you really enjoy uber-spicy food before using that baby - lol!!

                                    Oh, & Rotel has also recently come out with a couple of canned tomato sauces with that good old Rotel kick. Haven't tried them yet, but I bet they'd be great as enchilada & taco toppings, or added to any recipe calling for tomato sauce where you want a little zip.

                                    1. re: splatgirl
                                      magnoliasouth RE: splatgirl Jun 12, 2012 01:14 PM

                                      Our local Walmart carries all levels of Rotel. In fact, all Walmarts in our area do.

                                      1. re: magnoliasouth
                                        coll RE: magnoliasouth Jun 12, 2012 06:31 PM

                                        I tend to buy it at Walmart even here in New York, they always have the best price.

                                        1. re: magnoliasouth
                                          splatgirl RE: magnoliasouth Jun 12, 2012 08:01 PM

                                          Yes--it's the one thing I'll give myself permission to buy from them, but I'm almost sure they don't carry the hot up here. Iowa stores do though, or at least the one in the armpit of the midwest, aka council bluffs.

                                          1. re: splatgirl
                                            coll RE: splatgirl Jun 13, 2012 03:59 AM

                                            Our Walmart doesn't have anything but Original, luckily that works for me. I can get it and the other flavors in most other stores here, but usually about $1.50, so I just buy a dozen at a time at Walmart to have on hand.

                                      2. f
                                        Foodlum RE: suzigirl Jun 12, 2012 11:13 AM

                                        When I have to eat now, and real cooking is out of the question, I head for the pantry and grab 1 can of rotel tomatoes, 1 can cannellini beans (both drained or undrained, your choice.). Mix together in saucepan over medium-low heat until warmed through. Serve in bowls with plenty of olive oil and parmasean for garnish...

                                        1. magnoliasouth RE: suzigirl Jun 12, 2012 01:19 PM

                                          OH MY GAWD I love this thread! Suzigirl you are SO lucky to get them so cheap. I seriously love Rotel and can hardly live without it.

                                          I love the ideas. I have stirred an undrained can in with condensed tomato soup to kick it up a bit. I've also simmered pork chops in a can or two, again, undrained.

                                          1 Reply
                                          1. re: magnoliasouth
                                            suzigirl RE: magnoliasouth Jun 12, 2012 02:05 PM

                                            I know I got lucky as can be. I love the stuff. That soup and Foodlum's soup sound simple and tasty. I am glad I started this thread. I am getting tons of great responses of things I will be trying for sure. I am giddy. I bought SEVERAL cans because the price was so right.

                                          2. h
                                            hippiechickinsing RE: suzigirl Jun 12, 2012 01:20 PM

                                            Black bean soup, I use 1/2 lb. dried beans, a can of rotel and water to cover plus 1/2inch, and salt, then cook in the crockpot. I like the rotel with lime and cilantro, but if it's not the one you bought, you might want to add some for flavor. I put the crockpot on low and am usually at work 8-10 hours. I like to stick the immersion blender in for a couple of pulses, but my friend likes the beans whole.

                                            1. e
                                              elimcfli RE: suzigirl Jun 12, 2012 01:59 PM

                                              Use it when slow cooking roast, pork or chicken, then shred for tacos or sandwiches.
                                              I use it in soups; a "gringo menudo" with rotel, enchilda sauce, chicken or vegetable broth, hominy, pork or chicken, black beans.

                                              1 Reply
                                              1. re: elimcfli
                                                Will Owen RE: elimcfli Jun 13, 2012 11:14 AM

                                                Great for braising turkey thighs, too - just brown a couple of them in some oil in a heavy lidded pot, remove them and cook sliced onion (in more oil if needed) until soft, then add the thighs and a can (or two!) of the Ro-Tel, put the lid on and place in a 350º oven for an hour or until cooked through. The thighs should be at room temperature and salted all over - a pinch per side - before browning. Good over rice.

                                              2. f
                                                ForFoodsSake RE: suzigirl Jun 12, 2012 06:22 PM

                                                Sausage Dip! I can rotel, 1 tube hot breakfast sausage, 1 8oz pack of cream cheese. Brown your sausage, then dump everything into a crock pot and warm on medium heat until everything can be stirred together. It looks gross, but it's highly addictive.

                                                4 Replies
                                                1. re: ForFoodsSake
                                                  splatgirl RE: ForFoodsSake Jun 12, 2012 08:02 PM

                                                  I've seen this made with velveeta, too.

                                                  1. re: ForFoodsSake
                                                    LauraGrace RE: ForFoodsSake Jun 12, 2012 08:48 PM

                                                    It's unbelievably good. One of my junk food indulgences. I could eat it with a spoon.

                                                    1. re: ForFoodsSake
                                                      suzigirl RE: ForFoodsSake Jun 13, 2012 06:21 AM

                                                      I bet it looks awful but it sounds delicious. I would totaly dive into that head first.

                                                      1. re: ForFoodsSake
                                                        luvcubs RE: ForFoodsSake Jul 7, 2012 08:43 AM

                                                        If you have more than a few people, double (or triple) the cream cheese and the Rotel; brings down the cost, but it's still so yummy...

                                                      2. c
                                                        cstout RE: suzigirl Jun 13, 2012 11:34 AM

                                                        In homemade Chicken & rice soup. No name dish that I make - browned hamburger meat, can of yellow hominy, a little chili powder & powdered cumin, onions & a can of Rotel & a small can of chopped green chilies. Maybe a little chopped bell pepper if I have it. You could add some cubed pork instead of the hamburger meat, making it sorta like a green chilie pork stew. Or just some elbow macaroni cooked with chili powder, onion & Rotel..simple yet good. Add any other veggies you like.

                                                        Sometimes I just blend a can of Rotel with some jalapenos & onion to make a quick hot sauce.

                                                        Oh yes, there is "Mexican Style" Rotel, but I do not care for it at all....just saying....

                                                        1. katz66 RE: suzigirl Jun 29, 2012 09:15 AM

                                                          I make a three cheese mac n cheese and drain a can of rotel tomatoes and chili and mix it in my mac n cheese before I bake it. yummy. Sometimes I add the juice or I save it for making salad dressing.

                                                          1 Reply
                                                          1. re: katz66
                                                            corneygirl RE: katz66 Jul 7, 2012 10:22 AM

                                                            I like it with mac and cheese - a once or twice a year guilty pleasure is blue box mac with a can of the hot rotel. I also make a quick and dirty dinner of packaged rice and beans, rotel and whatever I can scrounge from the fridge or freezer (sausage, vegetables, cheese). Not gourmet but satisfying and fast for a weeknight dinner after a long day.

                                                          Show Hidden Posts