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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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This melty Mexican dip is the perfect party starter.
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A comforting baked noodle dish is your reward when you combine ground beef, chicken or turkey with onion, bell pepper and garlic with cream of mushroom soup and tomato soup. Add cooked spaghetti, top with Cheddar cheese and pop it into the oven.
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This copycat recipe for red relish is perfect for summer grilling as a condiment for burgers or anything else you like.
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If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
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Sauteed sliced artichoke hearts provide a new twist on an old favorite. Cooked black beans are paired up with sauteed artichoke hearts, garlic, and onions, and wrapped up in flour tortillas with shredded sharp Cheddar and diced tomatoes.
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Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).
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Put your chili to good use with this great-tasting dip.