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.
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.
inutes.
Top molletes with Mexican salsa or pico de gallo.
place chicken thighs in a single layer in a casserole dish and sprinkle chopped onions over top. pour salsa over thighs.
Cover and cook at 350 for 1 hour or until thighs are fully cooked.
Uncover, add grated cheese and olives and broil until cheese melts and turns golden brown.
in, until softened. Stir in salsa and simmer for 1-2
Cook together the hamburger and sausage; drain and set aside. In crock-pot, melt cheeses, stirring to keep from sticking.
Add hamburger, sausage, salsa and picante sauce.
Let simmer until ready to serve.
Serve with tortilla chips.
Cook and drain ground beef.
Add salsa, olives and diced cheese.
Put in crock-pot or microwave until cheese is melted. Serve hot with Tostitos chips.
Mix everything together and use with Tostitos chips or garnish on your favorite Mexican dish.
It's also very delicious on white chili.
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.
lates; spoon 1 teaspoon of salsa on top of each sombrero
easoning, Ro-Tel tomatoes and salsa to meat.
Simmer 15
Spray crock-pot.
Cut up Velveetas in cubes and place in crock-pot.
Add other cheeses, soup and sausage.
Cook on low heat until melted, stirring occasionally.
Add relish or salsa as you wish.
If it gets too thick (and it will as it sits) add small amounts of milk and stir.
Eat with Doritos, taco chips or Fritos.
br>I dont like my salsa chunky, thats what Pico De
green pepper, 16 ounce jar salsa, corn and spices.
Reduce
astry blender.
Add the salsa, beating 3 minutes with an
ccasionally.
For chunky salsa dip, place the Mexican salsa in a bowl
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
he remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped
In a food processor or blender, roughly chop the beans.
Be careful not to puree them.
Stir in the salsa, cilantro, cumin and lime juice.
Refrigerate overnight or serve immediately.
Serve with blue corn chips or an assortment of sliced vegetables such as zucchini, yellow squash and celery.
Makes 3 cups.
Calories:
15 per tablespoon.
Fat:
0.
Cholesterol:
0.