Wow, I wouldn't know what to do without Rotel. I buy it a half dozen cans at a time. And it goes fast.

Yep, I've heard of Rotel. I cook with it fairly regularly; it's great in a lot of casseroles. I like a bit of heat and Rotel has just enough.

However, one time I substituted the extra hot Rotel for the regular. Yikes, we could barely eat it! I learned that lesson.

I like to use Rotelle in chili instead of tomato sauce. It adds a nice pepper heat that makes a special chili. I also use in other mexican dishes I make like Tacos.

I would be one of the people who clicked "What the heck is that?" This is the second spice/herb that I have discovered on this forum

Well, it's not so much a spice or herb as it is a can of tomatoes.

But still, glad we can be informative!