Red Hots

Red Hots

• 1 pound ground beef
• 1 can Cheddar cheese soup
• 1 can Ro-Tel® tomatoes and green chiles, drained

• Brown meat. 
• Drain fat. 
• Add cheese soup and tomatoes and chiles. 
• Cook over low heat until well mixed.
• If you can’t find Ro-Tel®, use 4 ounces medium picante sauce and 4 ounces chopped green chiles. 
• Serve over toast.

Serves 2 to 4.