Tara Floyd Recipe

Rotel Cups

By Tara Floyd OvensRDryHeat2

Recipe Rating:

Tara's Story

Make sure you use the CUPS, not the dough. It makes all the difference. Also, don't worry about the mayo if you don't like it. You cannot taste it.

I made two huge trays of these and they were scarfed down pretty fast.


3 pkg
mini fillo (phyllo) shells (frozen)
1 can(s)
rotel, mostly drained (we use mild)
1 pkg
real bacon bits
1 1/2 c
colby jack cheese (shredded)
1 c

Directions Step-By-Step

In a large bowl, mix together almost fully drained Rotel, bacon bits, and mayo until blended.
Add in the cheese and stir until mixed. Fill the shells, making sure not to put too much into each one or there won't be enough.
Place on cookie sheet and bake in oven for 15-20 minutes at 350 until bubbly and golden. Remove to rack or plate. Serve warm.

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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Kathy Biddick kbiddick
Aug 23, 2014
I had these at a shower this morning and they were awesome. Perfect appetizer.
Robin Berryhill reberryhill
Jul 17, 2013
I so want to try these! On another site, someone posted that they cook them about 25-30 minutes for better browning.
Lori Roberts altered95
Feb 1, 2013
OMG!!!! a gal at work made these for us and let me tell you they are fantastic!!!!! the store was out of the fillo dough so she used pillsbury biscuits instead, lined a muffin tin and then filled and bake YUM!!!!!
bev snee 1234567
Dec 4, 2012
Thank you Tara, I am so making these for Christmas Eve at my house. I know they will be good!
Tara Floyd OvensRDryHeat2
Dec 4, 2012
I need to change it to Rotel tomatoes! Sorry about that. They are on the aisle with the canned tomatoes and they come from anywhere between mild and hot.