Salsa

3 cans petite diced tomatoes
1 can Rotel tomatoes
1 small sweet yellow onion, chopped
1/2 lemon, squeezed
1 bunch cilantro - chopped
lots of garlic salt - to taste


submitted by Jeanette Pixton

Crockpot Nachos

4-5 frozen chicken breasts
1 can drained black beans
1 can drained whole kernel corn
1 (15oz) jar of salsa
1 (8oz) package of cream cheese

Take the frozen, yes, frozen, boneless chicken breasts and put into crockpot. Add drained corn, black beans, and a jar of salsa. Dump it right on top of chicken. Cover and cook in crockpot on high for 4 hours or until chicken forks apart. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour. Stir together.

(I think it's easier to remove the chicken from the crockpot and shred it, then return to the crockpot and add the cream cheese. Stir til mixed well.)

Serve over tortillas or chips and add some of your favorite toppings. Sour cream, guacamole, olives, tomatoes, onions, cheese. Or you could serve it over sticky rice.

submitted by Jeri Heaps

"Kinda like Cafe Rio" Chicken

1 8oz bottle Kraft Zesty Italian dressing
1 tsp chili powder
1 tsp cumin
3 cloves garlic, minced
2 lbs chicken breast

Place chicken in crockpot. Pour the dressing over the top. Add the spices and garlic. Cook on low for 6 hours (high for 4 hours). Shred meat and cook 1 additional hour. serve iwth tortillas, cheese, and whatever garnishes you like. Also great with salad. Enjoy!

submitted by Jeanette Pixton (from myrecipe.org & Adele)

Chipotle peppers and mushroom salsa.

½ pound mushrooms chopped
½ onion chopped
1 cup sour cream
1-4 chipotle peppers (depends how hot you want it) or you can use just the juice that comes in the can
Salt (about ¼ teaspoon)

Sauté the onions and add the mushrooms once the onions are translucid, keep them frying until the mushroom change color. Blend the sour cream and the chipotle peppers, add the mix to the mushrooms, stir well, turn the heat off, add the salt.
Serve with corn chips.

Note: the chipotle peppers are in the Mexican food section in little cans.

Submitted by Marcela Gonzalez

Salsa de chiles serranos .

(Serrano Peppers salsa)
(it’s hot but once you get used to it, it’s really good)


½ pound Serrano Peppers
1 garlic head
¼ cup lime juice
¼ cup vegetable oil
Salt (about ½ teaspoon)

Roast the peppers a little bit on a grill, the skin need to be a little bit brown. Blend the pepper with the rest of the ingredients, taste for more salt. It is really good for potaote chips, or you can use a little bit on tuna salad, tacos, carne asada.

Submitted by Marcela Gonzalez

Southwestern Rice Salad

1 1/3 c water
2/3 c long grain rice, uncooked
3/4 c green pepper, chopped
1/2 c red onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 tbsp vegetable oil
1 pkg frozen corn (16oz), thawed
1 can black beans, rinsed & drained
2 tomatoes, chopped
1 c peanuts, salted
1/3 c fresh cilantro, minced
2/3 c olive oil
1/3 c lemon juice
1/2 to 1 1/2 tsp cayenne pepper
1/2 tsp ground cumin

In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.

In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.

In small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.

Recipe Submitted by Maurine Christopherson (recipe exchange)

Darren's Sausage Dip

1 roll Jimmy Dean Sausage (I used 50% less fat)
1 large can (7 or 8 oz) chopped green chilis
1 can (7 or 8 oz) salsa (find in Mexican food section)
1 8oz cream cheese
1 c sour cream

Cook and drain the sausage. Stir everything else in. Heat through. Serve with chips & Enjoy :)

Recipe Submitted by Adele Lamb (recipe exchange)

Mexican Pinwheels

2 pkgs cream cheese (8oz)
1 4oz can green chilies (diced)
1 40z can chopped olives (black)
6 large flour tortillas

Mix green chilies and black olives into softened cream cheese. Spread mixture on entire flat surface of tortilla (one side). Roll up tightly and place in a plastic bag to chill for ease in slicing. Slice into 1/2 inch pieces. Serve with salsa. Best if made the night before so that the flavors have time to blend. Yummy!!

Recipe Submitted by Michelle Westerlind (recipe exchange)

Chili Dip

2 cans chilis without beans
1 8oz pkg cream cheese
1/2 c grated cheese
1/2 c salsa

Combine and heat until cheeses are melted. Serve with chips or crackers

Recipe Submitted by Kathryn Myers (recipe exchange)

Taco Soup

1 lb ground beef
1 onion, chopped or 1/4 c dried onions
1 pkg mild taco seasoning mix
1 16oz can corn
1 16oz can kidney beans, drained & rinsed
1 28oz can stewed tomatoes
1 8oz can tomato sauce
tortilla chips
cheddar cheese, shredded
sour cream (optional)

Brown ground beef in heavy saucepan. Drain. Saute chopped onion, add to ground beef. Stir in taco season, corn, kidney beans, stewed tomatoes, and tomato sauce. Simmer for 20 to 30 minutes. Serve topped with tortilla chips and grated cheese and (optional) sour cream.

Serves 8

Recipe submitted by Melody Rasmussen (recipe exchange)