Recipes with salsa

Three-ingredient vegan black bean dip with garlic and chunky salsa. No cooking required, ready in 15 minutes. Scoop it up with veggies or toasted tortilla chips.

Add a southern taste to your pizza with this recipe that uses chicken, salsa and mozzarella cheese.

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

Flour tortillas stuffed with chopped turkey, ricotta, cheddar, green chiles, and coriander, baked in a salsa-tomato sauce until bubbly. These freezer-friendly turkey enchiladas are perfect for meal prep or a quick weeknight Tex-Mex dinner.

Stacked New Mexico quesadillas layer flour tortillas with shredded chicken, zucchini, bell pepper, and Monterey Jack cheese. Baked until melty and served with red pepper sour cream sauce and fresh salsa.

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.

This is really a nice frittata, I do love the ham and cheese combination in this recipe, yummy.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Start a fire in your mouth with this savory side dish that tastes great when served with steak.

Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.

Shredded chicken and melted cheddar rolled in flaky crescent dough with salsa, then baked golden. A quick Tex-Mex shortcut chimichanga the whole family will love.

Quick beef and cheese burritos with seasoned ground beef, cottage cheese, salsa, and melted mozzarella wrapped in flour tortillas. A lighter take on the classic, ready in 30 minutes.

Lighter Mexican layered dip with seasoned refried beans, salsa cream cheese, lettuce, cheddar, scallions, and tomatoes. No-cook, make-ahead party dip.

Brown rice and black beans simmered with sauteed onion, garlic, green pepper, cumin, and salsa. A hearty, budget-friendly vegetarian one-pan meal packed with fiber and protein.

Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.

Sheet-pan Monterey roast chicken with red-skinned potatoes, lime butter, and a melted six-cheese-Mexican blend salsa-cilantro topping. A 55-minute one-pan dinner with bold Tex-Mex flavor.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Hacienda dressing made with just two ingredients: creamy ranch and Pace picante sauce. A spicy Southwestern ranch that works on salads, beans, pasta, and sliced avocados.

Enchiladas banderas are chicken enchiladas striped with green salsa verde, white sour cream and red salsa colorado to mirror the Mexican flag. A festive, party-ready presentation built on a from-scratch dried chile sauce.

Nacho cheese soup loaded with potatoes, corn, cheddar, and picante sauce. Uses an au gratin potato mix for a shortcut cheese base that's thick and rich.

Fiesta shrimp dip with cream cheese, Thousand Island dressing, picante sauce, and horseradish. A 10-minute party dip with sweet-tangy-spicy flavors and chunks of shrimp throughout.

Mexican chicken and rice is a one-skillet 30-minute weeknight dinner with chicken, salsa, corn, and Minute Rice, finished with melted cheddar. Pantry ingredients, real flavor.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Bean fajitas: black beans, zucchini, bell pepper, and onion tossed with chili and cumin, rolled in warm tortillas with salsa, yogurt, and Monterey Jack. A vegetarian weeknight win.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Slow cooker veggie chili layers black beans, corn, peppers and crushed tomatoes with spices bloomed in oil first, then simmers all day. A hearty, high-fiber vegetarian chili that's nearly hands-off.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

El Charro Frijoles Refritos (Refried Beans) recipe

Santa Fe blue corn casserole layers blue cornmeal batter with cumin-spiced pinto beans, green chilies, tomato sauce, and a generous topping of cheese. A Southwestern vegetarian-friendly bake with serious New Mexico flavor.

Spicy-cool picante dressing made with mayo, sour cream, and Pace picante sauce with a hit of cumin. Drizzle it on salads, coleslaw, potatoes, or sliced tomatoes for a Tex-Mex kick.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

This is one of our favorites, can't remember where I got the recipe. It's great served with rice and some veggies for a quick and easy chicken dinner.

Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.

Sausage skillet supper with bulk pork sausage, kidney beans, stewed tomatoes, and long grain rice simmered in picante sauce. A one-pan weeknight dinner with just six ingredients.

Simple chicken recipe for easy Mexican style fajitas for two.

Salsa con queso dip with just two ingredients: Velveeta and chunky salsa melted together over low heat. Smooth, creamy, and ready for chips in under ten minutes.

A rich Mexican mole sauce with unsweetened chocolate, almonds, pumpkin seeds, hot salsa, tomatoes, currants, and warm spices poured over browned turkey pieces. This homemade turkey mole is a labor of love that feeds a crowd.

Mexicali rice casserole with ground beef, double salsa, tomato soup, sour cream, and melted cheddar on top. A cheesy, crowd-feeding Tex-Mex weeknight dinner.

Layers of bean dip, picante sauce, creamy sour cream, Monterey Jack cheese, and sliced olives stacked into one irresistible Tex-Mex party dip. No cooking, just 10 minutes to assemble.

A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.

Pan-seared chicken breasts glazed with a sweet-spicy sauce of peaches, chunky salsa, orange juice, and fresh cilantro. A fruity, zesty skillet dinner in 40 minutes.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Tex-Mex rice and black bean casserole with corn, salsa, cumin, and pepper jack cheese. A vegetarian one-dish dinner baked with a melted cheese topping.

Scallops and black beans with roasted bell peppers, sauteed zucchini, baby corn, and salsa. A Southwestern seafood skillet that's high in protein, low in fat, and on the table in 30 minutes.