Diced Tomatoes and Green Chiles

Keep unopened cans at room temperature indefinitely (check for dents or swelling before use). Once opened, transfer to an airtight container and refrigerate. Freezing works well for longer storage; thaw in the fridge before use.

Drain excess liquid before adding to dishes where you want less moisture, like quesadillas or enchilada fillings.

Taste before adding extra salt—many canned versions already contain added sodium.

Use the liquid left in the can as a base for quick salsa or enchilada sauce.

Common brands include Rotel and Ortega; brands vary in heat level and sodium content.

Cheese (cheddar, Monterey Jack, cotija)

Beans (black, pinto, refried)

Corn

Chicken, ground beef, turkey

Rice

Sour cream, crema

Forgetting to drain the can if the recipe should be thick; excess liquid can make dishes watery.

Assuming all brands have the same heat level—some are mild, others have more bite.