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Mild Salsa Recipe (Chi Chi’s)

Ingredients

  • 14-ounce can stewed tomatoes
  • 2 large green onions, chopped
  • 1 large tomato, cored and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash of Tabasco hot sauce to taste

Directions

  1. Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Lower heat and cook for 3 minutes. Put half of mixture through a blender to mince but not to puree. Return to remaining half of mixture. Cool and refrigerate tightly to use in a few weeks. Freezes well for 6 months.
  2. For hot salsa, add 1 teaspoon canned green chopped chilies or to taste.

Southwestern Quesadilla Recipe

I am a terrible breakfast cook.  My morning ritual is to stumble around the kitchen and try to remember why I am not in bed.  So breakfast recipes are really important to me because without an arsenal of breakfast ideas to make, nothing is getting prepped.  This is an easy to make recipe on a weekend morning that the guys love.

Ingredients

  • 2 tsp. non-hydrogenated margarine
  • 1 cup Egg Beaters Southwestern, well shaken
  • 4 small flour tortillas, warmed
  • 1/4 cup Tex Mex Cheez Whiz Cheese Spread
  • 1 avocado, chopped
  • 1/2 cup salsa

Directions

    1. Melt margarine in small nonstick skillet on medium-low heat. Whisk eggs until blended. Add to skillet; cook 3 min. or until set, stirring occasionally.
    2. Spread tortillas with Cheez Whiz; top with eggs and avocados. Fold in half.
    3. Cook quesadillas, in batches, in large nonstick skillet on medium heat 2 min. on each side or until lightly browned on both sides. Serve with salsa.

    Mexican Lasagna Recipe

    We love lasagna around here.  It has long been a Cooper family favorite.  This is a different Mexican version of the long time classic.  Hope you enjoy it.

    Ingredients

    • 1 pound ground beef
    • 1 package taco seasoning mix
    • 1/2 cup water
    • 1 1/2 cups salsa (medium or hot)
    • 1-14 oz / 398 ml can re-fried beans
    • 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
    • 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
    • 6-8 flour tortillas  (ten inch)

    Directions

    1. Place ground beef in a deep skillet.
    2. Cook over medium high heat until evenly brown.
    3. Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
    4. Add salsa, refried beans and corn; heat through.
    5. Place about 1/3 cup of meat mixture in the bottom of a round baking dish…quiche pan, cast iron skillet, or round casserole dish.
    6. Place 1 tortilla at bottom of dish.
    7. Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
    8. Continue alternating tortilla, meat mixture and cheese…ending with a thin layer of meat mixture.
    9. Cover and bake at 350°F for 30 minutes.
    10. Top with a layer of cheese.
    11. Bake uncovered for an additional 10 minutes or until cheese is melted.
    12. Let stand several minutes before serving.

    Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream…as desired.

    Serves 8

    Slow Cooker Chicken Fajita Soup Recipe

    It’s that time of year again, this is a delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing soup ready for dinner.

    Ingredients

    • Slow Cooker Chicken Fajita Soup Recipe1 pound boneless, skinless chicken breasts
    • 2 (10.75 ounce) cans condensed cream of chicken soup
    • 1 cup salsa
    • 2 cups frozen corn
    • 1 (15 ounce) can black beans, drained and rinsed
    • 1½ cups water
    • 1 teaspoon ground cumin
    • ½ teaspoon dried cilantro
    • 1 cup shredded cheddar cheese

    Optional Toppings:

    • sour cream
    • diced tomatoes
    • green onions
    • cilantro
    • lettuce
    • diced avocado
    • tortilla strips

    Directions

    1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
    2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
    3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

    Sandwich Iron Taco Recipe

    Ingredients

    • 1 lb. ground beef
    • 1 – oz. package taco seasoning mix
    • 12 5-inch tortillas
    • 1 c. shredded cheese
    • 1/2 cup onion
    • Garnish: shredded lettuce, diced tomatoes, salsa and sour cream

    Directions

    1. Cook ground beef in a large skillet over medium-high heat until browned. Drain; stir in taco seasoning according to package directions. Spray the inside of a pie iron with non-stick spray; place tortilla on one side. Add about 1/4 cup of beef on tortilla; sprinkle with cheese and onion.
    2. Arrange a second tortilla over filling; close pie iron. Cook over medium-hot coals until tortilla is crispy and filling is heated through, about 10 minutes. Remove from pie iron; garnish as desired. Repeat with remaining ingredients.

    Three-Step Taco Salad Recipe

    An easy and fast taco salad that is perfect quick and easy dinner for the entire family.

    Three-Step Taco Salad RecipeIngredients

    • 1 pound ground sirloin
    • 1 (1.25-ounce package) taco seasoning
    • 3/4 cup water
    • 2/3 cup fat-free sour cream
    • 2/3 cup bottled salsa
    • 8 cups shredded iceberg lettuce
    • 4 cups (4 ounces) bite-sized baked tortilla chips
    • 2 cups chopped fresh tomatoes, drained
    • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
    • 1 (15-ounce) can kidney or black beans, rinsed and drained
    • 1/2 cup sliced ripe black olives (unless like me, you hate olives)

    Directions

    1. Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
    2. Combine sour cream and salsa in a small bowl.
    3. Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.

    Hearty Nacho Recipe

    There are times when you want to make nachos as a meal.  Whether it is because you are in the mood for a casual meal or the big game is on, this recipe for nachos piled with beef, cheese, jalapeños, and olives will do the trick.

    Ingredients

    • 1 pound lean ground beef
    • 1 package taco seasoning
    • 1 small onion chopped fine
    • 1/2 cup sliced black olives
    • 2 small tomatoes diced small
    • 1 jalapeno sliced.
    • 1 package Tex Mex or use 2 cups medium cheddar cheese.
    • 1 large bag Nachos
    • Salsa & sour cream

    Directions

    1. Brown the ground beef with taco seasoning. Set aside
    2. On a round deep pie plate, start to build and layer all the ingredients in the following order:
      1. Nachos
      2. Cheese
      3. Beef
      4. Tomatoes
      5. Black Olives
      6. Onions
      7. Jalapenos
      8. Chili Powder
      9. Sprinkle cheese on top
    3. Your deep plate will be heaped. Bake in a pre-heated oven at 350 degrees for 10-15 minutes, waiting till the cheese has melted.
    4. Serve with side dish of Salsa and sour cream.
    5. You can vary or adjust your amounts and make a large batch on a cookie sheet.

    Grilled Curry Shrimp Soft Tacos Recipe

    Ingredients

    • Grilled Curry Shrimp Soft Tacos Recipe1/3 cup (75 mL) olive oil
    • 1/4 cup (60 mL) lime juice
    • 1 tbsp (15 mL) ketchup
    • 2 tsp (10 mL) sodium-reduced soy sauce
    • 1 tsp (5 mL) curry powder
    • 2 cloves garlic, minced
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 1 pinch allspice
    • 1 lb (454 g) raw jumbo shrimp, (size 21 to 30), peeled and deveined
    • 2 sweet red peppers, quartered
    • 2 sweet yellow peppers, quartered
    • 1 onion, cut in 1/2-inch thick rings
    • 1 jalapeño pepper, seeded
    • 8 whole grain flour tortillas, (6 inches/15 cm)

    Directions

    1. In large bowl, whisk together 3 tbsp of the olive oil, 2 tbsp of the lime juice, ketchup, soy sauce, curry powder, garlic, half each of the salt and pepper, and the allspice. Add shrimp and toss to coat; set aside.
    2. Brush red and yellow peppers and onion with 1 tbsp of the remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred
    3. and tender, 10 to 12 minutes. Cut into chunks.
    4. In food processor, coarsely chop grilled vegetables and jalapeño pepper; transfer to large bowl. Add remaining olive oil, lime juice, salt and pepper; toss to combine. Set salsa aside.
    5. Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.

    Diablo Sauce Recipe (Chi-Chi’s)

    Ingredients

    • 1lb ground pork
    • 23cup chopped white onion
    • 1(4 ounce) can diced green chilies, with juice
    • 10tablespoons la victoria green chili salsa
    • jalapeno (x-tra hot)
    • 3cups water
    • 1(1 1/4 ounce) package Ortega taco seasoning (Hot & Spicey)
    • 2tablespoons cumin
    • 12teaspoon salt
    • 2 tablespoons cornstarch
    • 14cup water

    Directions

    1. Brown ground pork, onions.
    2. Add diced chilis, La Victoria salsa.
    3. Add 3 cups water.
    4. Add Ortega taco seasoning.
    5. Add 1/2 tsp salt.
    6. add 2 tbsp cumin.
    7. combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
    8. continue to simmer till thickened.