Skillet Mexican Pasta

Copyright 2011 Christine's Pantry. All rights reserved.

Ro-tel has been the zest of the Southwest for over 60 years. Way back in the 1940s, Carl Roettele opened a small family canning plant in Elsa, Texas. His theory was simple, fresh ingredients and unique blends of products would deliver a flavorful addition to recipes in his home state of Texas. Starting with the freshest, most flavorful tomatoes, he added chopped green chili peppers and a special blend of spices to create a sensational taste.

Figuring no one would be able to spell or pronounce Roettele, he used the name ro-tel on his products. Although they canned 25,000 cases of vegetables a year, Roettele and his wife were most proud of their tomatoes and green chilies.

Their pride was justified for it wasn't long before ro-tel tomatoes and green chilies were gracing the tables of public figures and politicians throughout Texas.

Originally, ro-tel tomatoes and green chilies were only shipped as far away as San Antonio, Houston and Dallas. By 1956, they had made their way to Oklahoma and Arkansas. Then, in 1963, the wife of a popular politician in Washington bragged to a national magazine about her recipe for homemade chili. She revealed to them the secret ingredient that made her chili better than anyone else's ro-tel tomatoes and green chilies. Since then, ro-tel, with its zesty flavor, has been the secret ingredient that's made ordinary recipes come alive with Southwestern flavor.

Because the original ro-tel proved to be so popular, extra hot and milder were added to the product line along with Mexican, Italian, chili fixin’s and diced in sauce.

Whatever variety, ro-tel is the perfect ingredient to include when you want to give everyday meals great tasting Southwestern flavor. Ro-tel is truly the zest of the Southwest.

By http://www.ro-tel.com/rotel-history.jsp, Ro-Tel * is a registered trademark of Conagra Food Inc

Skillet Mexican Pasta

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 pound ground beef

1 (10 oz) can tomatoes with green chilies

2 (8 oz) cans tomato sauce

1 cup water

1 cup uncooked elbow macaroni pasta

cheddar cheese, garnish

salt and pepper, to taste

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper

Directions:

In large skillet, cook ground beef over medium high heat. Breaking meat up as it cooks. Season meat with salt, pepper, onion powder, garlic powder and crushed red pepper. Cook until no longer pink. Add tomatoes with green chilies, tomato sauce and water. Bring to boil. Stir in pasta, cover and simmer for 12 to 14 minutes, until pasta tender. Stirring occasionally. Garnish with cheddar cheese. Enjoy!