Brown hamburger meat and drain.
Set aside. In saucepan add 2 cups of milk to soup mixture.
Heat until hot.
Add fresh or canned salsa.
Gradually add cooked hamburger meat and dash of Season-All.
Serve hot with tortilla chips.
nd top with Mango Salsa.
Mango Salsa: In a medium bowl
astry blender.
Add the salsa, beating 3 minutes with an
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
easure 4 cups (If using canned diced tomatoes, drain excess juice
lways add green or red salsa, and avocado.
Pour green tomatillo salsa in a saucer and cook
lps, because I like my salsa pretty smooth, but you can
Whenever I make this recipe adding salsa that's has more heat
uice, diced green chilis, and salsa.
3. Cover and cook
refrigerate until required. For the salsa verde, blend or process herbs
Coat chicken in seasoning mix. Heat oil in a frying pan over medium heat. Cook chicken for 3-4 mins per side, until cooked through.
Meanwhile, for the salsa, combine salsa ingredients in a bowl. Serve chicken with salsa, potatoes and sour cream.
ou can put the salsa together- combine all salsa ingredients. Add salt
and mix well.
Add salsa and mix well.
Season
br>Drain liquid from canned tomatoes and canned chilies, chop Roma tomato
eanwhile, to make the avocado salsa, in a small bowl, combine
Heat 1 tbsp oil in a large frying pan over medium heat. Saute onion, garlic and chili flakes for 2-3 mins, until tender. Let cool then combine with tuna, breadcrumbs, cilantro and egg. Season then shape into 4 patties.
To make the avocado and corn salsa, combine all ingredients. Season to taste.
Heat remaining oil over medium heat. Cook patties for 4-5 mins per side, until browned and cooked through. Place arugula on bottom buns. Top with a tuna patties, salsa and top buns. Serve.
Cube and boil chicken in water and chicken stock.
While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
Taste and add salt and pepper (extra chili powder) to your liking.
Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a