Cooking with SalsaSalsa is great on chips but did you know it's a key ingredient in a lot of main dish recipes? Try some of these flavorful dishes for your next family dinner. In most cases, just add crust bread and a tossed salad for a complete meal!
Beefy Skillet Dinner 1 lb. ground beef ½ cup diced onion 4 oz. can diced green chilies 2 cups of your favorite salsa 1 cup tortilla chip crumbs 1 cup Mexican blend shredded cheese Cook beef and onion over medium heat until beef is browned. Drain. Stir in chilies and salsa. Bring to a boil. Cook for 2 or 3 minutes before removing from burner. Sprinkle with 1 cup of Mexican cheese blend. Top with tortilla chip crumbs. Cover and heat for a few minutes longer for cheese to melt. Serves 4.
Black Bean Enchiladas
2 – 15 oz. cans Black Beans, rinsed, drained and divided 1 tsp Chili Powder ½ tsp Ground Cumin ½ tsp Onion Powder ½ tsp Garlic Powder 16 oz. (approx. 2 cups) Salsa ½ cup Monterey Jack Cheese ½ cup Sour Cream 8 – 8 inch Flour Tortillas Preheat oven to 350 degrees. Mash one can of beans in a bowl. Add remaining beans, chili powder, cumin, onion powder and garlic powder. Stir until mixed. In a separate bowl, blend together salsa, cheese and sour cream. Spoon ½ cup of the black bean mixture down the center of each tortilla. Top the black bean mixture with 2 TBS of the salsa mixture. Roll tortillas up and place, seam sides down, in a lightly greased 13 inch x 9 inch baking dish. Pour remaining salsa mixture over top of tortillas. Bake, covered, at 350 deg. For 30-35 minutes, until heated through. Yield: 8 servings.
Chili Scallops with Black Bean Salsa 1 pound sea scallops 1 TBS chili powder 1 tsp. sugar ¼ tsp. salt 2 tsp. olive oil 4 cups of your favorite black bean salsa Rinse scallops under cold water. Pat dry with paper towels. Mix chili powder, sugar, ¼ tsp. salt in medium bowl. Add scallops and toss to coat. Heat olive oil in large, non-stick skillet over medium-high heat. Add scallops and cook 3-6 minutes, until scallops are lightly browned on the outside and turn opaque throughout. Arrange black bean salsa and scallops on 4 dinner plates. Garnish with cilantro leaves and jalapeno chilies, if desired.
Crockpot Salsa Chicken 3 lb. boneless skinless chicken breasts 1 pint (16 oz.) jar peach salsa
Coat bottom of crockpot with salsa. Place chicken pieces on top. Pour remaining salsa over chicken. Cover and cook on low for 5-6 hours, until chicken is tender and thoroughly cooked (white throughout).
Foil Packet Salsa Chicken 4 small boneless skinless chicken breasts (1 lb.) 1 TBS taco seasoning 2 cups thinly sliced, peeled potatoes 1 cup Mexican style, shredded cheese 1/2 cup salsa 1/4 cup sour cream
Preheat oven to 400 degrees. Sprinkle chicken with taco seasoning. Place 1/2 cup of the potato on center of each of 4 large sheets of heavy-duty foil. Top each with 1 chicken breast, 1/4 cup of cheese and 2 TBS of salsa. Bring sides of foil up. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer on jelly roll pan.
Bake 35 minutes, or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife before opening, to release steam. Top each serving with 1 TBS of sour cream. Mexican Meatloaf ¾ lb. ground pork 1 lb. ground beef 1 cup shredded Monterey Jack cheese, divided 1 cup dried bread crumbs 1 cup Salsa, divided 2 large eggs, lightly beaten 1 TBS chopped fresh parsley 1 small Jalapeno, seeded and minced 1 tsp salt Preheat oven to 350 degrees. Combine pork, beef, cheese, bread crumbs, ½ cup salsa, eggs, parsley, jalapeno and salt in large bowl. Work until well combined. Place meat mixture in a 9 inch x 5 inch loaf pan. Bake for 55-60 minutes, or until no longer pink in center. Remove from oven. Drain. Allow meatloaf to rest in pan for 5-10 minutes. Remove from pan and pour remaining ½ cup of salsa over top before serving.
Santa Fe Chicken 15 oz. can black beans, rinsed and drained 4 cups fresh corn, or frozen kernels, thawed 1 cup salsa 5-6 skinless boneless chicken breasts
Mix together beans, corn and 1/2 cup of salsa in a slow cooker. Place chicken breasts on top of mixture. Pour remaining 1/2 cup salsa over chicken. Cover and cook on high setting for 2 1/2 - 3 hours, until chicken is tender and white throught. Sprinkle cheese on top, cover and allow cheese to melt before serving. Southwestern Burgers 1 pound lean ground beef ½ of 1.25 oz. package of Taco seasoning ½ cup (2 oz.) Mexican blend shredded cheese 1 cup of salsa Sprinkle beef with taco seasoning. Add cheese and mix well. Shape beef into 4 patties. Grill beef for 4 to 5 minutes on each side, until no longer pink in center. Top each burger with ¼ cup of salsa. Serve on buns.
Taco Salad 1 lb. lean Ground Beef ½ lb. Chorizo Sausage 16 oz. (approx. 2 cups) Salsa 16 oz. can of Pinto Beans, drained 2 TBS Taco Seasoning mix 2 Avocados ½ cup Sour Cream 2 TBS minced, fresh Cilantro 4 cups shredded Lettuce, washed and drained Optional toppings: Tomatoes, diced; Red Onion, finely chopped; Shredded Cheese Brown meats together in a large nonstick skillet, stirring often to crumble and evenly brown mixture. Drain meat and return to skillet. Add salsa, taco seasoning, and beans. Stir to distribute. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. While meat is simmering, peel and mash avocados. Place them in a bowl and stir in sour cream and cilantro to make a smooth mixture. Put desired amount of lettuce on a serving plate. Top with beef mixture and garnish with avocado mixture and additional toppings. Yield: 6 servings. Trish's Hearty Black Bean Soup
1 lb. lean ground beef 2 slices bacon, cut into 1/2 inch pieces 1 cup chopped yellow onion 1/2 cup diced celery 1/2 cup diced green pepper 3 cloves garlic, minced 2 cans - 15 oz. black beans, pureed 2 - 15 oz. cans chicken broth 1 tsp. ground cumin 2 bay leaves 1 tsp. sugar 1/2 tsp. chili powder 1/2 cup carrots, diced 15 oz. can of black beans, rinsed and drained 1 1/3 cup water 1 1/2 cup salsa 4 oz. can green chilies salt to taste
1/4 cup sliced green onion, including green tops Sour cream
Cook ground beef, bacon, onion, celery green pepper, garlic in large pan until beef is no longer pink. Drain. Puree 2 - 15 oz. cans of black beans in food processor or blender; add some of chicken broth, if necessary, to facilitate process. Pour puree into pan with beef mixture. Add remaining chicken broth, cumin, bay leaves, sugar, chili powder, carrots, 15 oz. can of black beans, water, salsa and green chilies. Stir to combine. Bring soup to a boil, then reduce heat to low and simmer, uncovered 20-30 minutes. Remove from heat and stir in green onion. Garnish with sour cream.
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