Tag: Rotel

Mexicorn Taco Dip

Ingredients

  • 8 Oz Cream Cheese – Softened
  • 8 Oz Mayo
  • 8 Oz Sour Cream
  • 8 Oz Pepper Jack Cheese – Shredded
  • 12 Oz Mild Cheddar Cheese – Shredded
  • 2 Cans Mexicorn – Drained
  • 1 Can Rotel – Drained
  • 1/4 Cup Jalapeños – Diced
  • 1 Packet Old el Paso Taco Seasoning
  • 1/2 Cup Cilantro – Chopped

Directions

  1. In a large bowl mix the softened cream cheese, mayo, sour cream, and taco seasoning with a hand mixer.
  2. Add the remaining ingredients and continue to mix.
  3. Place in a large serving container and chill in the refrigerator for at least an hour.
  4. Serve with corn chips or tortilla chips. Enjoy!

Mexican Rice

Ingredients

  • 3 Tbs Neutral Oil (Vegetable or Canola)
  • 2 Cups Uncooked White Rice – Long Grain
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Smoked Paprika
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Dried Oregano
  • 10 Oz Rotel
  • 8 Oz Tomato Sauce
  • 4 Cups Chicken Broth

Directions

  1. Heat the oil in a large pot or sauce pan that has a lid over medium-high heat. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown (about 10 minutes).
  2. Add the remaining ingredients and bring to a boil. Cover, reduce the heat to low, and cook for about 20 minutes or until all of the liquid has been completely absorbed.
  3. Remove from heat and allow the rice to rest for about 5 minutes before uncovering and fluffing the rice with a fork or spoon.
  4. Serve and enjoy!!

Breakfast Casserole

Ingredients

  • 20oz Hashbrowns
  • 9oz Breakfast Sausage – cooked
  • 10oz Rotel – drained
  • 2 Cups Cheddar Cheese – shredded
  • 1 Green Pepper – finely diced
  • 1/2 Medium Onion – finely diced
  • 10 Eggs
  • 1/2 Cup Milk
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Paprika

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
  3. In a large bowl, beat the eggs and the milk.
  4. Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
  5. Top with the remaining 1/2 cup cheese.
  6. Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
  7. Remove the casserole and let cool for 5 to 10 minutes before serving.
  8. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.