salsa

Chilaquiles With Bacon, Eggs, and Cheese recipe | Epicurious.com

lb. thick-cut bacon,

garlic cloves, crushed, peeled

serrano chile, thinly sliced

pinto beans, drained, rinsed

tortilla chips,

Kosher salt

Monterey Jack or pepper Jack, shredded (about 1 cup)

Cotija

eggs

cilantro leaves

Hot sauce and lime wedges (for serving)

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

chicken broth

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

Tomatillo Salsa Verde

tomatillos

onion

(or more) garlic (optional)

lime juice

Jalapeño peppers

Salt

"It was fabulously delicious!! My first attempt at salsa verde but definitely not my last. This will be a family favorite for sure."

Remove papery husks from tomatillos and rinse well.

Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.

"This is my “go to” for all things Tex-Mex!  Simple to make and SO tasty!  You just can’t beat homemade salsa!!  This time we have fresh caught grouper for Fish Tacos!!  YUM!"

"This was amazing! And wonderfully easy too. I used about 12 tomatillos (an estimate since our garden tomatillos varied in size). Just needed a little salt and pepper too. My 18-month-old loved it! We ate so much we had to make a second batch. The second batch turned out spicier (not sure why?) but still very delicious. Definitely a new go-to recipe. Thank you!"

"I made this once before and it was excellent! Only question-how long do you think a batch of this sauce would last in the fridge? Thanks so much for a wonderful recipe!"

"I used my frozen tomatillos from last June garden and it came out perfect."

Chipotle Hot Salsa, a tomatillo and red chili salsa based on Chipotle&#039;s famous version, puts a little fire on your burritos, tacos, and salads. Break open that bag of tortilla chips; this salsa is ready to dip in just under twenty minutes.

Chipotle Hot Salsa Recipe (Copycat)

tomatillos (husks removed and rinsed (see note 1))

garlic

ground chiles (such as New Mexico (see note 2))

cumin

lime zest (from 1 lime)

Tabasco (to taste (see note 3))

Salt and black pepper (to taste)

Tortilla chips (for serving)

Preheat oven to broil and set oven rack 6 inches from broiler. Line a baking sheet with aluminum foil.&nbsp;

Place the tomatillos and crushed garlic on the baking sheet and place in oven. Broil until charred, about 12 minutes, flipping halfway through. Peel garlic.

In a food processor, combine tomatillos, garlic, ground red chiles, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth. Season to taste with Tabasco.

Add 1-2 teaspoons extra ground chiles if you would like it a bit more spicy.  Adjust seasoning to taste.  Serve with tortilla chips.

A delicious tangy salsa from green tomatoes

Green tomato salsa

g peppers ((mixed,

garlic ((finely chopped))

ml lime juice ((bottled. 1/2 cup / 4 oz))

coriander

cumin ((ground))

oregano ((dried))

salt

black pepper

Wash the tomatoes.  Blanch the tomatoes for about 60 seconds in boiling water, then plunge immediately into very cold water. Cut off and discard the peel. Chop. Measure to make up quantity specified in ingredients. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add to same pot.

Add the lime juice.

Bring to a boil.

Add in the remaining ingredients.

Lower heat and simmer for 3 minutes.

Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.

Leave 2 cm (1/2 inch) headspace.

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process either size jar for 20 minutes; increase time as needed for your altitude.

Best after at least a month of jar time.

This light and fresh cucumber and black bean salad is the perfect summer side dish. It is refrigerator stable so make it once and snack on it all week!

Cucumber and Black Bean Salad

15 ounces. can black beans (0.49)

cucumber (1.29)

red onion (about 1/4 onion) (0.11)

chopped cilantro, loosely packed (0.20)

Tbsp crumbled feta (optional)* (0.55)

olive oil (0.32)

Tbsp apple cider vinegar (0.12)

tsp ground cumin (0.05)

garlic powder (0.02)

salt (0.02)

black pepper (0.03)

Soak the red onions in ice water for about 5 minutes to soften their flavor. Rinse and drain the black beans. Allow them to drain well while you chop the rest of the vegetables.

Finely dice the cucumber to pieces about the same size as the black beans. Finely dice the red onion, and roughly chop the cilantro.

In a small bowl, combine the olive oil, vinegar, cumin, garlic powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).

Add the black beans, cucumber, red onion, cilantro, and feta to a large bowl. Pour the dressing over top, then fold the ingredients to combine. Allow the salad to sit for 10 minutes to marinate. Serve immediately, or refrigerate up to 4-5 days.

This restaurant-style Spanish Rice is easily made right at home using the Instant Pot. Loaded with the authentic flavor of your favorite Spanish Rice, this will quickly become a family favorite side dish for just about any meal.

Instant Pot Spanish Rice

olive oil (may substitute with other vegetable oil)

long grain white rice

bell pepper(s)

garlic (minced)

unsalted chicken stock

½ tsps kosher salt (or

Rinse the rice under cool water until the water runs clear. Set aside to dry while preparing the other ingredients.

Toast Rice:  Set the Instant Pot to &#x27;Sauté&#x27; and, using the &#x27;Adjust&#x27; button, set the heat level to &#x27;More&#x27;. Add the oil to the pot and allow it to heat up for a couple of minutes. Add the rice to the pot and toss until it is fully coated in oil. Cook, tossing occasionally, until some of the grains begin to brown, about 8 to 10 minutes.

Add Onions, Bell Peppers, and Garlic: Add the diced onions and bell peppers, sautéing with the rice until slightly tender, 2 to 3 minutes. Then add the garlic and sauté for another 30 seconds.

Add Chicken Stock, Salsa, and Salt: Turn off the &#x27;Sauté&#x27; function and then add the chicken stock, salsa, and salt to the pot and give everything a gentle stir to combine.

3-Minute Cook Time: Close the Instant Pot, set the pressure release valve to &#x27;Sealing&#x27;, and set the pot to cook on &#x27;Manual&#x27; or &#x27;Pressure Cook&#x27;, &#x27;High Pressure&#x27; for 3 minutes.

10-Minute NPR: Once the 3-minute cooking time has completed, allow for a 10-minute natural pressure release. Release any remaining pressure once the 10-minute NPR has completed.

Fluff the Rice: Once the remaining pressure has been released and the pin has dropped, open the Instant Pot and, using a fork, fluff the rice.

Ground Chicken Tacos with Creamy Salsa

olive oil

red bell pepper

green bell pepper

salt and black pepper

garlic,

cayenne pepper

(1 packet) sazon seasoning

chicken

flour

chicken stock

taco shells, kept warm

Shredded lettuce,

Creamy Salsa,

Roma tomatoes, seeded and chopped

red onion

jalapeno,

scallion, finely chopped

sour cream

hot sauce (recommended: Frank's Red Hot)

garlic powder

In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.

Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.

Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving. 

Here is a recipe for homemade Sazon Seasoning.<br /><div><div><b>Homemade Sazon Seasoning Mix</b></div><div><ul><li>1 tablespoon ground coriander.</li><li>1 tablespoon ground cumin.</li><li>1 tablespoon ground annatto seeds (achiote) or turmeric.</li><li>1 tablespoon garlic powder.</li><li>1 tablespoon kosher salt.</li><li>2 teaspoons oregano.</li><li>1 tsp ground black pepper.</li></ul></div></div>

I didn't know what sazon seasoning was so I looked it up on Google.  Easy enough to throw together, and I like all those spices so I will use the left overs later this week to season something else.  I was a bit confused as well about the extra coriander and cumin as one other reviewer mentioned.  I made the recipe exactly as stated and it came out tasting great. IMO ground chicken (and ground turkey) need extra seasoning anyway.  For the salsa I was in the mood for creamy, not chunky.  I threw all the ingredients in the blender and made a "sauce"  to drizzle over the taco meat.  I used soy free veganaise as a sub for the sour cream (I try not to use dairy products).  I prefer to use the Ezekiel brand tortillas for a healthier option.  Lightly spray the tortilla with grapeseed oil or lightly paint with olive oil, place in skillet to warm them up and Viola!  You have one heck of a healthy, tasty meal!

Real tacos never use those gross taco shells. Sorry

Tasty!!!!! I made this recipe last evening.  I loved it! I had it again for lunch today!!

Wow! Big hit all around. As some others my family is pretty heat sensitive so I left out cayenne and halved the hot sauce, but left all the jalapeño for flavor. Daughter wanted to inhale the creamy salsa!  Went on our ‘keepers’ list!

Great!! I made this for family today and we all Loved it. Thanks so much

These are delicious!  We are very picky eaters and everyone loved these tacos. My husband reminded me to not lose the recipe!

Very easy and tasty! Great taco tuesday night the family loved it! The small amount of meat mixture left over was great the next morning cold on a salad. Delicious taco meat &amp; salsa. I recommend

Maybe it's the tequila blanco talking, but this recipe was absolutely delicioso. I had six myself. Wife loved them. One of the funnest nights in the kitchen in a long time. <span>¡Gracias, Sunny! SUBSTITUTE: Ground Turkey for Ground Chicken</span>

Absolutely fantastic! I LOVE LOVE LOVE the layers and layers of flavor in this dish! This is getting added in our rotation!

https://www.foodnetwork.com/videos/sunnys-ground-chicken-tacos-0234698

Sunny prepares a creamy salsa to accompany her Ground Chicken Tacos.

Sunny's Ground Chicken Tacos

Sizzling chicken fajitas

chipotle

spring onions

tomato

red chilli

limes

balsamic vinegar

soy sauce

mixed-colour peppers

x 200 g skinless higher-welfare chicken breasts

sweet smoked paprika

x beans

cumin seeds

x 250 g pack of cooked brown rice

lemon

wholemeal flour tortillas

fat-free natural yoghurt

feta cheese

This margarita recipe is three parts tequila, two parts good triple sec, and one part lime juice. On the rocks and with salt, of course.

The Classic 3-2-1 Margarita

Diamond Crystal kosher salt

lime wedge

silver (blanco), 100 percent agave tequila

orange

lime juice (from about 1 lime)

lime

Te explicamos paso a paso y de manera sencilla cómo preparar carne asada con salsa de pimientos del piquillo Ingredientes, tiempo de preparación…

Receta de carne asada con salsa de pimientos del piquillo, la clásica, pero con un acompañamiento muy especial

1count Redondo de ternera

Aceite de oliva

Brandy

Agua

4count Diente de ajo

1count Cebolla

1count Laurel

Sal y pimienta al gusto

Mantequilla

Pimientos del piquillo

0.5count Cebolleta

0.5count Diente de ajo

milliliters Nata líquida para cocinar

Vino fino Montilla-Moriles

I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin.

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