inutes).
Add undrained tomatoes, picante sauce, black beans, chili powder, cumin
Place smokies and picante sauce in crock-pot and cook on high for 1 hour and stir occasionally.
Whip cream cheese and spread onto pie plate.
Pour picante sauce over it; dip in chips.
Mix softened cream cheese and picante sauce.
In a medium size sauce pan add cornstarch, broth, pineapple
ell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
Mix ingredients thoroughly and chill.
Garnish with cilantro sprig.
This is the basic recipe.
You can determine the \"hot\" factor of this dip by choosing mild, medium or hot Picante sauce. Also, the Picante sauce can be replaced with any good restaurant salsa or your own favorite salsa recipe.
If you really want to spice it up, add some fresh jalapeo pepper, chopped very fine.
Preheat oven to 350\u00b0.
In a cup, combine mayonnaise and picante sauce.
Spread 1/2 mixture evenly over each tortilla.
Top each with two slices of ham.
Spread remaining sauce evenly over the ham.
Pile the lettuce and tomato evenly on the sauce.
Fold and bake for 5 minutes or until sauce bubbles.
Cool for 1 minute. Serves 2.
Mix all ingredients, except shrimp or fish and picante sauce. Bake in a 325\u00b0 oven for 30 minutes. Stir in shrimp or fish. Continue to bake for another 30 minutes. Add picante sauce. Bake for 30 more minutes. Serve with rice and toasted French bread.
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
Stir the picante sauce, chicken and cheese in a large bowl,.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
Bake at 350F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Thoroughly mix the beef and picante sauce. Shape the beef mixture firmly into 4 patties, 1/2 inch thick.
Heat the grill to medium. Grill the patties for 10 minutes or until they are cooked through, turning them once halfway through cooking and brushing often with additional picante sauce.
Serve on rolls with additional picante sauce.
Brown ground beef and onion together in skillet.
Drain fat. Return to skillet and add taco seasoning mix, water and 1/2 cup picante sauce.
Mix and simmer about 5 minutes.
In a 3-quart casserole dish, layer ingredients in this order:
half of the hamburger mixture, a layer of Fritos, half of the cheese and half of the picante sauce. Repeat for second layer. Cook in preheated 350\u00b0 oven for 20 minutes.
Heat 9 in cast-iron skillet at 425\u00b0 for 5 min. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, eggs, and picante sauce.
Add dry ingredients, stirring just until moistened. Remove skillet from oven. Add butter and return to oven for 1 minute or until butter melts. Pour melted butter into batter, stir until blended. Pour into hot skillet, bake at 425\u00b0 for 20 min or until done.
Preheat oven to 375\u00b0F.
Combine 3/4 cup picante sauce with catsup, honey and cumin.
Pour over wings, cover and marinate in refrigerator 1 hour or more, turning at least once.
Place wings on a foil lined broiler pan, reserving marinade.
Bake 30 minutes.
Baste with marinade, bake 15 minutes, brush with marinade and bake another 15 minutes.
Turn heat up to broil, place pan 6 inches from broiler, cook 2 minutes per side.
Combine 1/4 cup picante sauce with sour cream and serve with wings.
Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Dice chicken. Boil rice. Mix with picante sauce. Add a can of corn and cube sharp Cheddar cheese. Put in a crock-pot. Serve when hot.
saute the onion and garlic for 10 to 15 minutes, or
nd dip in boiling water for 30 to 60 seconds or
b>picante sauce on top of the roast, cover and cook on low for
In a large skillet over medium heat, brown meat in oil.
Drain. Sprinkle onions over meat.
Combine tomato sauce, picante sauce, cumin, oregano and garlic.
Pour over meat and onions.
Reduce heat; cover and simmer gently about 2 to 2 1/2 hours, adding green pepper during last 15 minutes of cooking.
Begin checking meat for tenderness after 1 hour and 45 minutes of cooking.
Remove meat to serving platter; keep warm.