Combine turkey or beef, package of taco seasoning, 1/2 cup Mexican salsa, bread crumbs and egg whites.
Pour 1/2 cup salsa on top.
Cook at 350\u00b0 for 1 hour or until done.
Take your sour cream and the package of taco seasoning.
Mix together in a small mixing bowl.
Transfer your mixture to a pie plate and smooth out like a cake batter.
Top your mixture with Mexican salsa and last, top with your shredded cheese.
Serve with Mexican tortilla chips.
Mix together cream cheese with dry taco mix.
Spread on the bottom of large serving platter.
Then spread 2 or 3 tablespoons of Mexican salsa on top.
Layer chopped onion, shredded lettuce, chopped tomato and shredded Cheddar cheese.
Top with sliced black olives.
Serve with nacho chips.
inutes.
Top molletes with Mexican salsa or pico de gallo.
tir the cream cheese and salsa over medium heat for 2
In a large bowl with an electric mixer cream the cream cheese until smooth.
Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
Mix well with a spoon.
Spread the mixture on the flour tortillas.
I use about 1/4 to 1/3 cup for each tortilla.
Cut in 1 inch slices and serve with additional salsa to dip into.
Mix everything together and use with Tostitos chips or garnish on your favorite Mexican dish.
It's also very delicious on white chili.
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
eady to serve.
This recipe makes approximately 10 servings. Halve
astry blender.
Add the salsa, beating 3 minutes with an
ccasionally.
For chunky salsa dip, place the Mexican salsa in a bowl
he remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Heat the oil in a large skillet, add the chicken and cook for 5 mins until lightly golden.
Add the peppers and scallions to the pan and cook for another 3 mins. Add the tomatoes and cook for another 1 min to heat through. Season to taste with salt and freshly ground black pepper.
Heat the tortillas according to the package directions. Fill with the chicken mixture, the lettuce, the Mexican salsa and the sour cream.
In a large bowl, squish tomatoes; combine with the rest of the ingredients.
This is best when prepared 24 hours ahead.
and mix well.
Add salsa and mix well.
Season
place chicken thighs in a single layer in a casserole dish and sprinkle chopped onions over top. pour salsa over thighs.
Cover and cook at 350 for 1 hour or until thighs are fully cooked.
Uncover, add grated cheese and olives and broil until cheese melts and turns golden brown.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Brown ground beef and drain off grease.
Add salsa and simmer 10 to 15 minutes.
Pour cheese on top of mixture, let melt. Serve with nacho chips.
Spread cream cheese on bottom of round quiche dish.
Top with chili, then salsa, cheese, green onions and black olives.
Bake at 350\u00b0 for 20 to 25 minutes.
Serve with round tortilla chips.