Recipes With Salsa

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa

2 pounds chicken thighs
1 (16 ounce) bottle zesty Italian dressing
1 (16 ounce) jar salsa

6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup
1/2 cup sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped (optional)
1 avocados – peeled, pitted and sliced (optional)
1 (2.25 ounce) can sliced black olives, drained (optional)
1/2 cup salsa (optional)

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 1/2 cups salsa, medium or hot
2 beef bouillon cubes
1 1/2 pounds ground beef
1/3 cup seasoned dry bread crumbs
1/3 cup milk
chopped fresh cilantro (optional)

1 1/2 pounds beef for stew, cut in 1 inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10.5 ounce) can Campbell’s(r) Condensed Beef Consomme
1 cup Pace(r) Thick & Chunky Salsa
1 large onion, coarsely chopped
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder

2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste

1 medium red or green bell pepper, diced
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
6 (8 inch) flour tortillas, warmed
1/2 cup shredded reduced-fat Cheddar cheese
3/4 cup salsa

1 pound ground beef
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.75 ounce) can cream-style corn
1 large onion, chopped
3/4 cup chopped green pepper
1 celery rib, chopped
1 tablespoon minced fresh basil
1 teaspoon salt
1 teaspoon chili powder
3 garlic cloves, minced
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

2 (15 ounce) cans black beans, rinsed and drained
1 2/3 cups salsa, divided
10 (8 inch) flour tortillas
2 cups shredded Colby-Monterey Jack cheese
1/3 cup sour cream

1/4 cup Hellmann’s?(r) or Best Foods?(r) Real Mayonnaise
1/4 cup prepared salsa (one made with garlic, chiles and cilantro preferable)
2 tablespoons fresh lime juice or red wine vinegar
1 medium head romaine lettuce, shredded
1 ripe avocado, peeled and diced
1 large beefsteak tomato, halved, seeded and diced
1 cup fresh corn kernels, or frozen kernels, thawed
4 ounces Monterey pepper Jack cheese, diced
Corn tortilla chips, crumbled