If using store bought restaurant style chips*, place them in an
Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.
s the closest recipe I've found to the Restaurant-Style Mexican Boracho
Preheat oven to 375\u00b0F.
In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
Bake at 375\u00b0F for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.
In a slow cooker, mix salsa, taco seasoning, lime juice and cilantro. Add chicken. Cook on low for 8-10 hours.
Remove chicken and shred.
Serve with a whole wheat tortilla and favorite toppings.
br>Stir chili beans, corn, salsa, olives, and taco seasoning into
Mix all ingredients.
Refrigerate overnight to allow flavors to blend.
Serve with Tostitos brand 100% white corn restaurant style tortilla chips.
Heat olive oil in a sauce pan. Add rice and fry for about five minutes. Stir occasionally so it doesn't stick. Add onion, garlic, and jalapeno and cook until onion is tender.
Add chicken broth and salsa. Bring to a boil. Once it boils, turn heat down to low and cook for 20 minutes. Do not lift lid while cooking!
When done cooking, remove from heat and fluff with fork. Enjoy!
il.
Stir in the salsa; mix until combined; remove from
ith oil. Stir in the salsa.
Arrange tortilla chips on
Pan roast with, no oil, the unpeeled garlic cloves and jalapeno peppers on medium-high until skins are darkened on all sides. About 5 minutes for the jalapenos and 8-10 minutes for the garlic.
Peel garlic and add to food processor with jalapeno and onion. Process until ingredients are finely minced. (de-seeding the jalapenos or only using one will result in a medium heat salsa).
Add all remaining ingredients (tomatoes, cumin, cilantro, lime juice, and salt) and process until smooth.
Cool for one hour in refrigerator prior to serving.
Drain tomatoes and reserve liquid.
Chop tomatoes into desired size pieces.
Put tomatoes and reserved liquid into small sauce pan.
Add all other ingredients.
Cook over low heat to blend flavors.
Cool and refrigerate.
Serve with a good restaurant-style corn chip.
astry blender.
Add the salsa, beating 3 minutes with an
reate a dry, non-sticky restaurant style rice.
Drain rice, making
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup).
Drop by teaspoon onto greased sheet.
Top with butter and sprinkle with \"Restaurant Style Garlic Bread Sprinkle.\"
Bake at 400\u00b0 for 7 to 9 minutes.
Add all the ingredients to broth.
Bring to a boil.
Simmer for 1 hour.
This is good served with the restaurant style Tostitos.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.