Brown ground beef; drain well.
Add taco seasoning mix packet. Add refried beans.
Spread in 9-inch square pan.
mix sour cream and green taco salsa.
Spread on top of meat bean mixture.
Top with shredded taco cheese.
Bake 25 minutes at 350\u00b0 until cheese melts.
Serve with nacho chips.
Mix together softened cream cheese, sour cream and taco seasoning mix; spread in good-size serving dish.
Spread taco salsa on top of creamed mixture.
Shred lettuce;
put over top. Dice tomatoes; put on top.
Dice black olives and put on top of tomato layer.
Shred cheese and sprinkle over top.
Have guest scoop out with tortilla chips or knife on crackers, too.
Brown meat. Add diced onion and green pepper. Drain. Add taco seasoning and taco salsa; simmer. Brown pie crust for a few minutes. Pour mixture into pie crust. Add both cheeses (sprinkle on top). Put back in oven and bake 10 to 12 minutes, until cheese melts, at 350\u00b0.
Brown ground beef; drain fat.
Mix taco seasoning in meat. Put into large salad bowl.
Add cilantro, onion, lettuce, jalapenos and black olives.
Toss well.
Refrigerate for 5 minutes.
Take out of refrigerator and add cheese and tortillas. Mix again.
Top it off with taco salsa.
Brown ground beef; drain.
Add the taco seasoning and taco salsa, jalapeno peppers and cheese to ground beef.
Let simmer; drain again.
Add salt and pepper.
Crumble some chips; put in bottom of dish.
Add small amount of beef mixture, then put sliced cheese.
Add rest of beef mixture; top with package of Velveeta Mexican, shredded.
Put in oven at 350\u00b0 for 15 minutes.
Put chips around side of dish.
Crush some for the top.
You can also put lettuce and tomatoes on top, if you wish.
Fry hamburger and onion.
Mix sour cream and cream cheese. Pour over hamburger.
Add tomatoes and green peppers.
Put jar of taco salsa on top.
kip that. So -- that aside -- Salsa -- after chopping all the fruit
0 minutes.
To make salsa, in a bowl, combine all
ell.
Cut the white fish into 1 oz pieces and
Heat olive oil in a nonstick pan.
Add fish and top with lemon juice, cajun and old bay seasoning, and salt. Cook until both sides are well cooked.
Break up fish into bite size chunks.
Preheat oven to 400 degrees.
Stretch out pizza dough on a cookie sheet that has no long sides and has been lined with non stick foil.
Top dough with salsa, cheese, and fish.
Cook for 10 minute and then slide pizza onto the oven rack and cook for another 5 minute.
Remove from oven and top with desired toppings.
Place a tortilla on a microwave-safe plate.
Spread cream cheese, then salsa on top.
Add Fish on top of salsa, then the slice of cheese and lettuce.
Microwave 30 seconds. This makes it easier to fold tortilla around filling.
Fold up burrito style, or like a large egg roll.
Enjoy!
NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
minutes, or until the fish flakes when you poke it
o 300\u00b0F. For the fish, whisk oil, cornstarch, oregano, paprika
eat and then add to taco shell or butter lettuce leaf
nced jalapeno pepper. Rinse the fish under cold water, pat
For the salsa, combine the onion, tomato, peppers, olives, garlic and lemon juice in a glass bowl. Cover with plastic wrap; let stand for 10 mins to let the flavors develop. Add the cilantro.
Meanwhile, combine the flour and cumin on a flat plate. Dust the fish in the flour mixture and shake off any excess. Heat the oil in a large skillet on medium heat. Cook the fish, in batches, for 4 mins each side or until cooked through.
Place the salad leaves on serving plates. Top with the fish and salsa. Serve with lemon wedges.
nother small bowl.
Place fish on oven tray; brush both
nch baking pan.
Place fish in rows on top of
Pat the fish filet strips dry with paper
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.