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.
astry blender.
Add the salsa, beating 3 minutes with an
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.
about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place
Spread sour cream on bottom of 13 x 9-inch pan.
Pour salsa over sour cream and spread evenly.
Don't mix.
Sprinkle lettuce over salsa.
Place diced tomatoes on top of lettuce.
Cover with taco cheese.
Serve with nachos for dipping.
ccasionally.
For chunky salsa dip, place the Mexican salsa in a bowl
he remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped
In a 2-quart bowl, cube Velveeta.
Pour salsa over cubes. Mix.
Microwave for 9 minutes on High, stirring every 3 minutes. Serve hot with chips, pretzels or veggies.
Heat oven to 425 degrees F. Grease or spray 15x10x1-inch pan.
Unroll pizza dough in pan. Using an offset spatula, spread beans over crust, leaving 1-inch border around edges. Spread with enchilada sauce; sprinkle with cheese.
Bake about 15 minutes or until cheese is bubbly and melted. Sprinkle with green onions. Serve with sour cream and salsa.
nd top with jar of salsa.
Cover and cook on
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.
Cube chicken and brown in skillet.
Add rice, black beans, and water.
Cook until rice is done.
Add corn and salsa.
Cook an additional 10 to 15 minutes.
Serve on dish and top with cheese, sour cream. Put nacho chips on the side.
You can add more salsa if dry or top with other favorite toppings.
minutes.
Garnish suggestions: salsa, shredded lettuce, sour cream, diced
Soften cream cheese and stir in salsa until smooth.
Serve with tortilla chips.
Combine cream cheese with sour cream.
Spread on the bottom of a 9-inch square microwave casserole dish.
Spread salsa on top, then sprinkle with cheese.
Microwave until cheese on top is melted.
Serve with potato or taco chips.
Combine first 5 ingredients in a bowl and mix to combine.
Coat a nonstick skillet with pam cooking spray and heat over medium low heat.
If using peppers and onions add to pan and saute for 3 minutes.
Add egg mixture and cook until eggs are light and fluffy.
Top with additional salsa if desired.