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Archive for the ‘Salsas’ Category

Makes 4 servings

  • 1/2 lb ground beef
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 2 cups thick and chunky salsa, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tbsp Zesty Italian dressing
  • 8 corn tortillas (6 inches)
  • 2 tbsp chopped fresh cilantro
  1. Preheat oven to 400°F.  Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently.  Add 1 cup of the salsa; simmer 3-4 minutes or until peppers are tender.  Remove from heat; stir in 1/2 cup of the cheese. 
  2. Spread 1/4 cup of the salsa onto bottom of 13×9″ baking dish.  Brush dressing lightly over both sides of tortillas.  Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper.  Microwave on high 20-30 seconds or just until warm.  Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up.  Place, seam side down, in dish.  Repeat with remaining 4 tortillas and remaining meat mixture.  Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil. 
  3. Bake 30 minutes or until heated through.  Uncover; top with remaining 1/2 cup cheese.  Bake an additional 2-3 minutes or until cheese is melted.  Top with cilantro.
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Makes 6 servings

  • 1 1/2 lb ground beef or ground turkey
  • 1/4 cup mayonnaise, divided
  • 1 pkg (1 1/4 oz) taco seasoning mix
  • 1/2 cup Colby & Monterey Jack cheese crumbles
  • 1/4 cup salsa, divided
  • 6 lettuce leaves
  • 6 slices tomatoes
  • 6 whole wheat hamburger buns, split
  1. Preheat greased grill to medium-high heat.  Mix meat, 3 tbsp of the mayo and the seasoning mix; shape into 12 thin patties.  Combine cheese and 2 tbsp of the salsa; spoon over 6 of the patties.  Cover each with one of the remaining patties; pinch edges together to seal. 
  2. Grill 7 minutes on each side or until cooked through (160°F).  Meanwhile, combine remaining 2 tbsp salsa and remaining 1 tbsp mayo. 
  3. Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture.  Cover with top of buns.

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Serves 4

  • 1 avocado, pitted and peeled
  • 1 tsp fresh lime juice
  • salt
  • 4 (7″) flour tortillas
  • 2 cups black-bean or regular salsa
  • butter, for cooking eggs
  • 8 large eggs
  • 2-3 oz shredded sharp cheddar (about 8 tbsp)
  • grape tomatoes and cilantro sprigs for garnish
  1. In a small bowl, combine avocado and lime juice.  Mash together with a fork and season with salt.  Set aside. 
  2. Heat each tortilla in a dry nonstick skillet until hot and starting to crisp. about 1 minute per side.  Set aside and keep warm. 
  3. Warm the salsa and remove from heat. 
  4. Melt 1-2 tbsp butter in a large nonstick skillet (or 2 smaller ones) over medium heat.  Crack two eggs at a time into heated pan and cook until set, 1-2 minutes. 
  5. Place a tortilla on each of the flour plates, spoon about 1/2 cup salsa on each tortilla and top with 2 tbsp cheese and 2 eggs.  Garnish with the tomatoes, mashed avocado and a couple of cilantro sprigs. 

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Serves 4

  • 2 1/2 cups shredded/chopped chicken
  • 2/3 cup salsa
  • 1/3 cup green onion slices
  • 3/4 ground cumin
  • 1/2 tsp oregano leaves, crumbled
  • 1/2 tsp salt
  • 8 flour tortillas (7-8″)
  • 1/4 cup melted butter
  • 1 cup (4 oz) shredded cheddar cheese
  • Guacamole
  1. Preheat oven to 475°F. 
  2. Combine chicken, salsa, onion, cumin, oregano and salt into saucepan; simmer 5 minutes.  Brush one side of tortillas with butter. 
  3. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 3 tbsp cheese.  Fold 2 sides over filling; fold ends down. 
  4. Place seam side down in 13x9x2″ baking dish.  Bake in preheated oven for about 13 minutes.  Top with guacamole and salsa.

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Serves 6

  • 1 can (10 oz) condensed cheddar cheese soup
  • 1/2 cup salsa
  • 1 bag (10 oz) tortilla chips
  • sliced green onions
  • chopped green peppers
  1. In 1 1/2 qt saucepan, combine soup and salsa.  Over low heat, heat through, stirring often. 
  2. Serve over tortilla chips, top with green peppers and onions. 

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Serves 6

Burgers

  • 2 dried chorizo sausages (4 oz total), halved lengthwise, removed from casings and cut into small chunks
  • 1/2 cup cilantro leaves
  • 2 large scallions, cut into 2 inch pieces
  • 1 large jalapeño pepper, seeded and cut in large pieces
  • 1 clove garlic, smashed
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 1/2 lb ground beef
  • 6 burrito-size (8 inch) flour tortillas, stacked and wrapped in foil
  • nonstick spray
  • 6 slices (1 oz each) Monterey Jack cheese with jalapeño peppers
  • 6 lettuce leaves
  • 3/4 cup each guacamole and salsa
  1. Burgers: Put all ingredients except beef in a food processor.  Pulse until very finely chopped and blended.  Scrape into a large bowl; add beef and gently mix to combine.  Shape into 6 oval burgers, about 5″ long and 3/4″ thick. 
  2. Heat outdoor grill.  Put tortillas on grill to warm while burgers cook. 
  3. Coat burgers with nonstick spray.  Grill, turning once, 8-12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F.  Top with cheese; cover grill 45 seconds or until cheese starts to melt. 
  4. Unwrap tortillas; place a lettuce leaf toward one end of each, lining up edges.  Top with a burger; spoon on 2 tbsp each guacamole and salsa.  Fold opposite ends of tortilla up and over burger and toppings, then fold in sides. 

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Serves 6

  • 1 lb ground beef
  • 1 pkg (6 oz) stuffing mix
  • 2 tsp chili powder
  • salsa
  • shredded Mexican style cheese
  1. Preheat oven to 375°F.  Mix meat, stuffing mix, 1 cup water and the chili powder until well blended.  Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon. 
  2. Spoon 3/4 cup salsa evenly into indentations in meatloaves. 
  3. Bake 30 minutes or until meatloaves are cooked through (160°F).  Top evenly with 3/4 cup cheese; continued baking 5 minutes or until cheese is melted.  Let stand 10 minutes before serving. 

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