Search Results (1,278 found)
cooking.nytimes.com
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
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This enchilada recipe uses chicken, salsa and chilies wrapped in flour tortillas and baked under a blanket of canned nacho cheese soup.
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Seasoned Southwest-style, with chili powder and cumin, chicken strips are blackened, combined with salsa, and served over salad greens to make a quick and refreshing dish with great flavor in every bite.
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Southwest cooking at its best. Two different kinds of beans are zipped up with picante sauce, cilantro, garlic and tomato, and then layered between a stack of flour tortillas. Pop into a hot oven and 40 minutes later it emerges - seven layers of delight.
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This breakfast nachos recipe is mounded with cheesy scrambled eggs, tortilla chips, pinto beans, and salsa.
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A cheesy, spicy hot sausage and salsa dip stays warm in the slow cooker. It's perfect for watching the game on a cold day.
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Seasoned black beans, salsa and red bell pepper partnered with chicken make a robust and spicy meal.
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This quick and easy salad is made with ground beef and kidney beans tossed with salsa and Catalina dressing.
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An easy breakfast burrito with bacon and cheddar cheese. You will need eggs, flour tortillas, and roasted tomato salsa for this recipe.
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This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
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Seasoned chicken bakes under a crown of salsa and cheese. Served over rice or buttered noodles, dinner is ready in a snap!
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Bell peppers are filled with brown rice, browned ground beef, corn and salsa for an easy weeknight dinner with a southwest twist.