Looking for easy Rotel recipes everyone will love? This Rotel: 4 Ways recipe collection features creamy Rotel dip, cheesy chicken spaghetti, cowboy casserole with tater tots, and sausage cream cheese crescent rolls. Perfect for game day snacks, family dinners, or quick comfort food, these simple Rotel recipes are packed with bold Tex-Mex flavor and made with everyday ingredients. Save this pin for easy weeknight meals, party food ideas, and crowd-pleasing casseroles!
1.Rotel Dip
Ingredients
- 16 ounces Velveeta
- 10 ounce can Rotel
- 1 pound hamburger
Instructions
- Brown hamburger in a skillet until cooked
- Add cubes of Velveeta cheese and the can of Rotel
- Stir thoroughly until melted
- Serve with chips, crackers, or veggies
Nutrition
Calories: 130kcal
2.Rotel Chicken Spaghetti
Ingredients
- 1 pound spaghetti
- 1 tablespoon olive oil, extra virgin
- ½ cup diced onion
- ½ cup diced bell pepper
- 10 ounces Rotel tomatoes with green chilies, do not drain
- 2 cups cooked and shredded chicken breast, you can substitute rotisserie chicken
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon cumin, optional
- ¼ teaspoon black pepper
- 2 cups cubed Velveeta cheese
- 10.5 ounces cream of chicken soup
- ¾ cup chicken broth
- 1 cup shredded cheddar cheese, for topping
- 2 teaspoons fresh chopped parsley, optional garnish – you can substitute chopped cilantro for the parsley
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 baking dish with nonstick cooking spray. Set it aside.
- Cook the spaghetti according to the package instructions. Drain and set aside.
- Add 1 tablespoon of extra virgin olive oil to a large skillet over medium-high heat. Add the diced onion and bell pepper to the skillet and sauté until the onion and bell pepper are tender.
- Add the Rotel tomatoes and green chilies with juice to the skillet. Continue cooking for a few minutes.
- Stir in the shredded chicken, chili powder, cumin (if using), salt, and pepper. Cook for another 2-3 minutes.
- Add the cubed Velveeta cheese, cream of chicken soup, and chicken broth. Stir continuously until the cheese is fully melted and the sauce is smooth.
- Combine the cooked spaghetti with the cheese and chicken mixture. Toss everything together until the spaghetti is well-coated.
- Transfer the mixture to the prepared baking dish. Top with the shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes or until the top is melted and the casserole is bubbling. Allow the spaghetti to rest for a few minutes before serving.
Notes
- A large Dutch oven can also be used to make this recipe instead of a casserole dish.
- This cheesy pasta recipe will likely stick to the pan if you don’t spray it well.
- Cook the spaghetti just until al dente as it will continue cooking in the oven. If you overcook it in the pot, it will become mushy in the oven.
- If you cut the Velveeta cheese into small cubes, it can help it melt more evenly.
- If you want your cheese to get a bit bubbly, you can remove the foil during the last 10-15 minutes of baking, or you can broil the top of the pasta for 30 seconds to 1 minute at the end of the bake time.
Nutrition
Calories: 511kcal | Carbohydrates: 57g | Protein: 32g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 1615mg | Potassium: 643mg | Fiber: 3g | Sugar: 9g | Vitamin A: 954IU | Vitamin C: 12mg | Calcium: 477mg | Iron: 2mg
3.Cowboy Casserole
Ingredients
- 32 ounces tater tots
- 1 pound ground beef
- ½ medium yellow onion, diced
- 10 ounces Rotel tomatoes, not drained
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup, undiluted
- 15.25 ounces whole kernel corn, drained
- 1½ cups Colby and Monterey Jack cheese shredded, divided
- 1 tablespoon chives, chopped
Instructions
- Preheat oven to 375°F.
- Lightly spray the bottom of a 9×13 pan with cooking spray. Place the tater tots in the dish and pre-bake for 8 minutes. Remove from the oven and transfer to a bowl.
- Turn the oven up to 425°F.
- In a large skillet cook your onions and ground beef until beef is no longer pink and onions are tender.
- Pour in the Rotel tomatoes, garlic powder, onion powder, and black pepper. Cook until the liquid has reduced, about 8 minutes.
- Remove from the heat and add sour cream, cream of mushroom soup, drained corn, ½ cup of cheese. Stir until the cheese is melted.
- Pour the mixture into the bottom of the baking dish and spread evenly.
- Sprinkle ½ cup of cheese over the top of the casserole.
- Layer the tater tots on top,pressing them down into the mixture.
- Sprinkle the remaining ½ cup of cheese over the top of the tater tots.
- Sprinkle the chopped chives over the cheese.
- Cover and bake at 425°F for 20 minutes. Uncover and bake for an additional 5 to 10 minutes.
- Remove from oven and serve.
Notes
- This is a fantastic make-ahead dish. You can prepare it up to the end of Step Six and store it in the fridge or freezer before baking it later.
- By creating an even layer of tater tots you’ll get a nice, even amount of tater tots in each slice of your casserole (plus, it looks pretty)!
Nutrition
Calories: 761kcal | Carbohydrates: 55g | Protein: 29g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1402mg | Potassium: 956mg | Fiber: 4g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 18mg | Calcium: 323mg | Iron: 4mg
4.Sausage Cream Cheese Crescent Rolls
Ingredients
- 1 pound mild breakfast sausage, cooked and crumbled
- 6 ounces cream cheese, softened
- 10 ounces fire roasted diced tomatoes and green chilies, well drained
- 1 teaspoon fresh parsley finely chopped
- 2 cans refrigerated crescent roll dough (two 8-ounce cans)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium size mixing bowl, mix together the cooked and crumbled sausage, softened cream cheese, drained tomatoes and green chilies and the chopped parsley until completely combined.
- Roll out one canister of crescent dough.
- Cut along the perforated lines with a pizza cutter. Separate the triangles of dough. Carefully slice the triangles in half lengthwise.
- Scoop 1 tablespoon of the sausage filling with the cookie scoop, and place at the center top of the triangle. (If you do not have a small cookie scoop, you can use regular teaspoons).
- Stretch the top of the dough over the sausage filling and roll towards the end of the triangle. Place on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 15 minutes, or until golden brown. Remove from the oven and allow to cool for a few minutes before serving.
Notes
- Before adding the scoop of sausage mixture I like to pat the dough out just a bit to get more coverage of dough.
- Chopped cilantro can be added to the filling for even more southwest flavor.
- Feel free to substitute mild or hot diced tomatoes and green chilies if you are not able to find the fire roasted.
- Turkey sausage and low fat cream cheese can be substituted for those who are watching their fat intake.
Nutrition
Calories: 113kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 219mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg
