Rinse and drain the corn and beans.
Put salsa, corn, and 3/4 of each can of beans into a large bowl.
Mix thoroughly.
Add avocado, parsley and green onions, mix in gently so the avocados don't get mashed.
Serve with salty corn chips, scoop shape is best.
astry blender.
Add the salsa, beating 3 minutes with an
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
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.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
As the hash is warming, prepare the eggs either sunny side up or over easy.
To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.
picy. I always double the recipe (but not necessarily the dressing
Combine all ingredients in bowl.
Cover and chill.
Serve with tortilla chips (I prefer Tostito Scoops).
his recipe and have updated it for the amount of !cheap! caviar
go through the whole recipe here, but you can use
Mix well.
Serve with chips or as taco salad.
reparing the rest of the recipe.
Combine black-eyed peans
br>Stir in the broth, salsa, vegetables, onion, and red pepper
Pour green tomatillo salsa in a saucer and cook
Mix all ingredients except cream cheese, eggs, green onions, and salsa.
Cover and refrigerate for 2 hours.
Spread cream cheese on round serving plate.
Spoon bean mixture around edges, along with salsa and eggs.
Sprinkle with green onions.
Serve with tortilla chips or melba-style crackers.
br>Prepare the Cowboy Steak Seasoning following the separate recipe posting.
Mix all ingredients except cream cheese, eggs, green onions and salsa.
Cover and refrigerate 2 hours.
Spread cream cheese on round serving plate.
Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture around edges along with salsa. Sprinkle with green onions.
Serve with tortilla chips.
Serves 12.
erve topped with warm tomato salsa and crumbled cotija cheese.