Serious Eats just posted a great thing about cheese salsa and brought up ROTEL tomatoes and chilis. I have a cousin from MO. (I can't spell the state that's why I used the abbreviation.), and she makes a ROTEL casserole that is to die for. I've heard of a million different versions of it, so I was wondering if there were any suggestions for good ROTEL casserole?
Total Time: 10 min- 3 hrs Active Time: 10min - 3 hrs Number Serves: 12 1/2 Equipment: Casserole. ROTEL.
ROTEL, two regular cans
a pound of 80/20 ground beef
Minute Rice of your choice, or some leftover rice. Twice as much as the beef.
A can of corn.
Chili seasoning (a good brand... No MSG because your little cousin is allergic).
Lots of shredded cheese
PAM spray or Crisco, to grease
Preheat oven to 400 farenheit
Prepare rice as directed (if leftover, moisten and warm)
brown beef and add seasoning, set aside
layer rice, beef, corn, ROTEL, cheese
Bake for 35 minutes
Serve with Tabasco and, if on Christmas Eve, pig's feet