Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
Spread cream cheese in bottom of 8-in baking dish.
In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
Pour salsa over beans.
Sprinkle cheese on top.
Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
Garnish with black olives and tomatoes. Serve with tortilla chips.
mon juice, and gently toss.<
In medium bowl, combine all ingredients except lettuce and peanuts. Cover and chill for at least 1 hour.
Spoon about 4 tablespoons beef mixture into each lettuce leaf. Top with peanuts. Roll up leaves and serve.
Peel and devein shrimp, retaining tails, if
up salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean
Drain beans and corn.
If salsa is very juicy you may want to drain a little liquid off of it.
Mix these ingredients in a bowl.
Chop cilantro and add.
Add a dash of lime juice for added tartness. Refrigerate 30 minutes before serving.
Mix corn, beans and dressing in container with lid.<
ion and bell pepper and cook
nute, or until translucent and fragrant.
Stir in
inutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix
Peel and halve onion.
Combine beans, corn, onion, pepper and tomato in medium bowl and toss. Combine lemon juice, salt, coriander, cumin, black pepper and oil. Whisk together in a small bowl. Pour dressing over bean mixture and sprinkle with cilantro.
Toss to mix completely. Chill at least 2 hours.
First, mix the frozen corn and the taco mix - this will coat the corn and give it time to thaw while you get everything else together.
Then prepare and add the other ingredients and mix gently.
The corn will help keep the salsa cool while you are taking it where ever it needs to go.
I try to make 2 or 3 hours ahead so the taco mix can do it's thing.
Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
Add taco seasoning and black beans. Add a salsa and heat through.
I like to mash slightly before serving.
Serve with taco shells, burrito wraps or with tortilla chips as a dip.
Drain salsa so that most of the liquid is removed. Stir in the cheese.
Combine the cream cheese and taco seasoning.
Roll out pie crust to thin so it is easier to roll. Spread cream cheese mixture over entire crust. Spread salsa mixture on top of cream cheese.
Roll up crust like you would a cinnamon roll.
Cut into pieces about 1/2\" wide.
Bake at 425 degrees for 14 minutes. I served these at room temperature.
rocesser, chop the cooked shrimp and add to a large bowl
ver medium heat. Add onion and garlic; saute 5 minutes or
Combine pork, oil and seasoning mix in a medium bowl; toss to coat.
Warm the tortillas according to the package directions.
For the salsa, combine the corn, tomato, onion and cilantro in a medium bowl.
Heat an oiled grill pan or large skillet on medium-high heat. Cook the pork until browned and cooked through.
Serve the pork wrapped in tortillas with corn salsa, lettuce and sour cream.