For the salsa, mix tomatoes, onions, basil and vinegar and season to taste.
For the potato chips, heat frying oil in a large saucepan and fry potato slices, working in batches, for 2-3 mins. Drain on paper towels and season to taste.
For the steak, heat oil in a pan and sear the steaks for 2-3 mins each side. Season to taste, wrap in foil then let rest for 3 mins. Unwrap and serve with chips and salsa.
Combine and place in slow cooker.
Cook on high for 2 hours, stirring occasionally.
Serve with chips and salsa.
medium bowl. Add corn and taco sauce. Toast 1
ith the egg.
Salt and pepper the chicken breast to
hrough a garlic press and put into a large,
low cooker.
Add two salsa jars of water to slow
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
Stir in tomato and green chiles and next 4 ingredients.
Cook, covered, over medium heat for 15 minutes, stirring occasionally.
Uncover and cook 15 more minutes; remove from heat.
Sprinkle lettuce and next 5 ingredients over hamburger mixture.
Stand tortilla chips around edge of skillet.
Serve with chips and salsa.
In a 9 x 13-inch glass pan, layer the ingredients in order listed with the refried beans on the bottom and the tomatoes on top.
Chill.
Serve with chips and salsa or you can sprinkle the salsa on top and serve with chips.
Can be made a day ahead.
Keep refrigerated.
In 8 x 8 baking dish, spread refried beans.
Combine sour cream and taco seasoning.
Spread over beans.
Sprinkle cheese on top, followed by tomatoes, green onions and black olives.
Serve with tortilla chips and salsa.
Bone the cooked chicken and cut into small pieces.
Mix all ingredients except the chips.
Place the chips in the bottom of a 9 x 13-inch baking dish.
Pour chicken mixture over chips. Sprinkle the top with some extra cheese.
Bake at 350\u00b0 for about 30 minutes.
Serve with avocado and salsa.
Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat for 15 minutes, stirring occasionally. Uncover and cook 15 more minutes; remove from heat. Sprinkle lettuce and next 5 ingredients over hamburger mixture. Stand tortilla chips around edge of skillet. Serve with chips and salsa. Yield: 6 servings.
covered 30 minutes.
Uncover and sprinkle with 1 Cup of
Brown hamburger and onions. Drain. Crush enough tortilla chips to cover bottom of 13 X 9 baking dish. Spread meat mixture over chips. Pour Ro-tel tomatoes and chiles evenly over meat. Sprinkle with grated cheese. Spread celery soup over cheese. Sprinkle top with grated cheese, crushed tortilla chips and black olives. Bake at 350\u00b0 for 25 minutes. Serve with tossed salad, tortilla chips and salsa.
Cut up chicken into bite-size pieces and stir-fry in a skillet with a little oil.
Add salsa, taco seasoning mix and water to skillet.
Bring to a boil over high heat.
Cover and reduce heat to medium-low.
Simmer for 10 minutes.
Bring back to the boil and stir in Minute rice, black beans and corn.
Sprinkle on the Cheddar cheese and cover.
Cook on low heat for 5 minutes. Great served with tortilla chips and sour cream.
Serves 4 to 6.
Melt Philly and chili over medium heat until blended.
Serve hot with tortilla chips and salsa.
Now is that easy or what?
With a mortar and pestle (or molcajete if you
In Dutch oven, stew boned chicken breasts in water for 20 minutes; remove chicken from water and add onion, green pepper, salsa and corn.
Bring to boil; add rice and chopped chicken. Reduce heat to simmer and cook, covered, for 15 minutes.
Put in serving dish and sprinkle with grated cheese.
Serve with sour cream and salsa.
Makes 4 to 6 servings.
igh heat. Add minced garlic and red pepper flakes; cook until
Place one tortilla on lightly greased rimmed baking pan and sprinkle evenly with 1/2 cup each Jack and Cheddar cheese. Sprinkle 1 tablespoon each of chilies and onions and 1 to 2 teaspoons olives.
Lightly sprinkle with Mexican seasoning or salsa.
Cover with tortilla and repeat layers until you have used 4 tortillas.
Top the pile with 1 more tortilla and brush it with melted butter/margarine.
Make second stack like first.
Bake uncovered in a 400\u00b0 oven until browned, 25 to 30 minutes.
Cut as desired.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.