FIESTA CORN DIP WITH ROTEL ( PARTY SIZE)
Fiesta Corn dip recipe with whole kernels of corn, green onions, and loads of Cheddar cheese making the perfect easy and cold large party dip. No fail Mexican party dip that every one is sure to LOVE
Provided by Trisha Haas - Salty Side Dish
Categories Appetizer Recipes Dip Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Drain both cans of corn so there isn't extra water in your dip.
- Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
- Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
- It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
- Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses)
- Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
- If you mix and serve immediately without getting cold, the dip may still be a little soupy.
- If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker.
- Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.
Nutrition Facts : ServingSize 15 people, Calories 211 kcal, Carbohydrate 6 g, Protein 5 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 318 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g
MEXICAN CHICKEN CASSEROLE
Mexican Chicken Casserole - taco night never tasted so good! Creamy chicken casserole loaded with Rotel, black beans, corn, cheese, and tortilla strips. This is comfort food at its best! Such a great change to our usual Mexican night. The best part about this recipe is that it is ready in about 30 minutes! Perfect weeknight meal! #casserole #chicken #mexican #taco #rotel
Provided by Plain Chicken
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Lightly spray a 9-inch baking dish with cooking spray.
- Combine chicken, taco seasoning, cream of chicken sour cream, black beans, Rotel tomatoes, corn kernels, and cheese.
- Spread chicken mixture into prepared pan. Top with tortilla strips.
- Bake for 30 minutes, or until casserole is bubbly and heated through.
MEXICAN CORNBREAD CASSEROLE
Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
Provided by Erin
Categories Casserole Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Dump the ground beef into a large saute pan over medium-high heat.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
- Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
- Stir all of the ingredients together well.
- Add the taco seasoning, salt, pepper and onion powder to the pan.
- Stir well and leave to simmer and thicken for 5 minutes.
- After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
- Stir until the cheese is melted.
- Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
- Pour the cornbread mix into a large mixing bowl.
- Add the eggs and milk to the bowl with the cornbread mix.
- Stir until no large chunks remain.
- Pour the cornbread batter over the ground beef mixture in the baking dish.
- Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
- Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
- Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
- Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 36 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1959 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ROTEL CORN RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place all ingredients in a medium casserole dish. Put in oven for 10 minutes; remove and stir ingredients until well mixed. Place back in oven and bake for 20-25 minutes.
ROTEL CORN
This recipe comes from a friend of mine. I had never thought of putting Rotel into corn before, but it is SO good! Thanks Abbey!
Provided by Photo Momma
Categories Corn
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place all ingredients in a medium casserole dish.
- Put in oven for 10 minutes; remove and stir ingredients until well mixed.
- Place back in oven and bake for 20-25 minutes.
Nutrition Facts : Calories 330.2, Fat 17.7, SaturatedFat 10.2, Cholesterol 46.4, Sodium 294.4, Carbohydrate 42.8, Fiber 4.5, Sugar 5.2, Protein 7.8
CHEESY ROTEL CORN CASSEROLE
My mother, a famous non-cook, actually found this recipe in a newspaper, tweaked it, and it is sooooo delicious! Nice and creamy-cheesy-comforting-warm! I used the frozen cream-style yellow sweet corn.
Provided by La Dilettante
Categories Corn
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute' onion in 1 T of the butter.
- Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.
Nutrition Facts : Calories 528, Fat 39.9, SaturatedFat 23.5, Cholesterol 162.8, Sodium 702.5, Carbohydrate 28.9, Fiber 2.8, Sugar 5.7, Protein 18.2
ROTEL CORN CASSEROLE
This is a yummy side dish with a kick.
Provided by Jill Cooks
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- 1. In a bowl, mix uncooked macaroni, corn, butter, onion, tomatoes, salt and pepper.
- 2. Pour into a greased 9x13 glass casserole dish and sprinkle with cheese.
- 3. Bake uncovered 30 minutes at 325 and covered for 30 more minutes.
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- Remove cheese mixture from the heat and carefully pour over the beans in the casserole dish. Top evenly with shredded Mexican blend cheese.
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- Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, Egg Beaters, milk and half of corn in bowl. Pour into prepared dish.
- Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Pour mixture over top of batter. Top with cheese.
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