Rotel Cups

Recipe Rating:
 2 Ratings


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 mayonnaise

The Cook

Tara Floyd Recipe
Well Seasoned
Vail, AZ (pop. 73,215)
Member Since Mar 2012
Tara's notes for this recipe:
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.
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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


1-5 of 6 comments

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user Tara Floyd OvensRDryHeat2 - Dec 4, 2012
I shared a photo of this recipe. View photo
user Barbara Birban nabrib - Dec 4, 2012
what is rotel and where do i find it
user 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.
user 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!
user 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!!!!!

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