Recipes with tomatoes, canned

King Ranch chicken, the beloved Tex-Mex casserole, layered with shredded chicken, broth-soaked corn tortillas, peppers, and a creamy Ro-tel sauce under melty cheese. A lightened take on Texas comfort food.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Walt Disney's personal chili recipe with dried pinto beans, ground beef, tomatoes, and a spicier variation. Slow-simmered from scratch, straight from Mickey's Gourmet Cookbook.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.

The perfect dip for dinner parties! Can be served with tortilla chips or your choice of vegetables!

Hearty vegetable soup with canned tomatoes, carrots, celery, and green pepper simmered in chicken bouillon. A pantry-staple soup with a kick of hot sauce, naturally low-calorie and diabetic-friendly.

Baked macaroni and cheese with canned tomatoes, basil, mustard, and a crunchy cornflake topping. A simple, small-batch casserole for two with a bubbly, golden crust.

Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.

A succulent chicken dish made with Canadian bacon, mushrooms, pimento-stuffed olives and lightly toasted almonds.

This is a good combination recipe, sausage, mushrooms and spinach, very nutritious, and tasts very good too.

Spiced veal chili swaps lighter ground veal for the usual beef in a chili powder-and-cumin tomato base, finished with red wine vinegar for a brighter, more refined chili. Bean-free Texas-style.

If you're having friends over for dinner, try this succulent chicken dish that will have them complementing the chef!

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.