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.
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.
inutes.
Top molletes with Mexican salsa or pico de gallo.
dges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas
owest heat.
For the salsa: As the filling finishes cooking
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.
Preheat oven to 350\u00b0F.
Grease an 8in square baking dish.
Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
Mix beans and remaining salsa.
Spoon over rice mixture.
Sprinkle with remaining cheese.
Bake 30 minutes.
Pre-heat oven to 180\u00b0C.
Spray a meat loaf tin with oil spray to grease.
Roughly tear bread up and place in a large bowl and add the milk. Leave for a couple of minutes.
Add beef and pork mince, onion, cumin, eggs, olives, parsley and 1/2 cup salsa.
Mix with your hands until well combined.
Place mixture into meat loaf tin and pan down. Spoon the rest of the salsa over the top.
Bake in oven for 1 hour or until firm in the centre.
astry blender.
Add the salsa, beating 3 minutes with an
ccasionally.
For chunky salsa dip, place the Mexican salsa in a bowl
he remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped
In a large skillet, saute the rice, onion and green pepper in the butter until the rice is lightly browned and veggies are tender-crisp.
Add the garlic and cook 1 minute.
Stir in the water, cilantro, cumin, boullion and bring to a boil.
Cover, reduce heat and simmer for 5 minutes.
Remove from heat and allow to stand 5 minutes.
Stir in salsa and lime juice.
Heat oil in a non-stick sauce pan that has a tight fitting lid.
Add onion and pepper.
Saute until tender.
Add rice.
Saute rice until opaque.
Add vegetables, bouillon, garlic and water.
Bring to a boil.
Keep tightly covered and simmer 15- 20 minutes- do not peek.
Serve with chopped cilantro on top or mixed in dish.
Pass the salsa.
Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.
Mix salsa, ketchup and mayo in small bowl until well blended. Toss with veggies in large salad bowl. Top with crushed chips.
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.
Heat the oil in a large skillet, add the chicken and cook for 5 mins until lightly golden.
Add the peppers and scallions to the pan and cook for another 3 mins. Add the tomatoes and cook for another 1 min to heat through. Season to taste with salt and freshly ground black pepper.
Heat the tortillas according to the package directions. Fill with the chicken mixture, the lettuce, the Mexican salsa and the sour cream.
and mix well.
Add salsa and mix well.
Season
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.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a