Ro*Tel It! - Page 3

Makes 6 Servings.

KING RANCH CHICKEN
http://www.texmex.net/Rotel/main.htm

• 1/4 cup margarine
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
• 2 cups cubed cooked chicken
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups (8 oz.) shredded cheddar cheese

Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

JUDY'S GOOD AND EASY CHILI

• 1 ½ lbs. Ground round, chili grind or cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can Ro Tel tomatoes and green chiles
• 3 cups water
• 1 cup leftover coffee
• 2 beef bullion cubes or 1 Tbs. Beef soup base
• 1 tsp. oregano
• 2 tsp cumin
• 3 Tbsp chili powder
• Red or Cayenne pepper to taste
• salt to taste
• 2 cans Bush's Chili Beans or Ranch Style beans with liquid
• 1 can black beans, drained

Brown beef and onions together. Drain. Place mixture in Dutch oven or stockpot or crockpot. Add remaining ingredients except beans. Taste for salt. Cook for 1 hour unless using crockpot. Add beans and cook for another 30 minutes.

JUDY'S MEXICAN RICE

• 2 tablespoons vegetable oil
• 1 cup uncooked rice
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (10 oz.) RO*TEL Tomatoes & Green Chilies

Directions: In a medium saucepan, saute rice, onion and garlic in hot oil until the rice is golden. Stir in remaining ingredients; heat to a boil. Reduce heat and cover; simmer for 30 minutes. Serves 6.