inutes.
Top molletes with Mexican salsa or pico de gallo.
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.
rain.
Meanwhile, heat the salsa in a medium saucepan (either
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.
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
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
Brown ground beef and drain off grease.
Add salsa and simmer 10 to 15 minutes.
Pour cheese on top of mixture, let melt. Serve with nacho chips.
Spread cream cheese on bottom of round quiche dish.
Top with chili, then salsa, cheese, green onions and black olives.
Bake at 350\u00b0 for 20 to 25 minutes.
Serve with round tortilla chips.
Cut vegetables into bite-sized pieces.
Place fish, skin side down on a large sheet of tin foil.
Put butter pats on top.
Add salsa and vegetables.
Create a tent with the foil to completely cover the fish and vegetables, leaving room to steam.
Bake at 350\u00b0 for 30 to 40 minutes until fish is done.
Serve with or over rice.
br>Spread 1/2 tablespoon salsa on the other half of
In 2-quart casserole, layer cream cheese, avocado, 1 cup Cheddar cheese, 1 cup salsa, 1 cup onion, 1 cup salsa and 1 cup Cheddar cheese.
Bake at 350\u00b0 for 25 minutes, or until cheese is melted and bubbling.
Serve with tortilla chips.
Heat oven to 350\u00b0.
Brown ground beef and drain.
Add taco seasoning mix, drained salsa, mushrooms, Parmesan cheese and Italian seasoning.
In small bowl, stir together the cottage cheese and parsley flakes.
Layer noodles, cottage cheese, ground beef mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray.
Repeat to make 3 layers. Bake for 25 to 30 minutes or until thoroughly heated.
Let stand 10 minutes before serving.
Serves 6 to 9.