Recipes with salsa

Light fiesta shrimp dip blends chopped shrimp with reduced-fat cream cheese, picante sauce, horseradish, cumin, and green onions. Lighter than your average shrimp dip, full of southwest punch.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

Light fiesta shrimp dip with reduced-fat cream cheese, picante sauce, horseradish, and cumin. A creamy, zesty cold dip with real chopped shrimp served with vegetable dippers.

Sweet and spicy grilled chuck steaks brushed with a salsa, ketchup, brown sugar, and Dijon mustard sauce during the last 5 minutes on the coals. A 4-ingredient glaze.

Grilled chicken fajita burgers with sauteed onion and red pepper mixed into the patty, served in warm flour tortillas with salsa and guacamole. A fun Mexican-style burger.

Beef tamale pie with seasoned ground beef, peppers, salsa, and black olives sandwiched between two layers of golden cornbread, topped with melted Colby Jack. A potluck-sized 9x13 crowd-pleaser that serves 12.

Spicy ginger chicken stir-fry with bell peppers, pineapple chunks, and picante sauce. A sweet-heat skillet dinner with fresh cilantro, ready in 35 minutes.

No-cook avocado soup blended with chicken broth, yogurt, lemon juice, and a touch of nutmeg. Creamy, chilled, and ready in minutes with zero cooking required.

If you like spicy food, you will adore this scrumptious salad made with italian salad dressing and picante sauce.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Cha-Cha Murphys are Mexican-style twice-baked potatoes stuffed with salsa, cilantro, buttermilk, sour cream, and Monterey Jack cheese. All done in the microwave.

Pounded sirloin steaks pan-seared and topped with melted cheddar, served over fresh tomato-cumin salsa with cilantro. A fast Tex-Mex steak dinner ready in 15 minutes.

Chili meatloaf muffins made with lean ground beef, salsa, and chili powder, filled with kidney beans and topped with melted Monterey Jack cheese. Individual portions baked in a muffin tin in 20 minutes.

Chili-spiced chicken breast with fresh avocado salsa, tomato, and lime on corn tortillas. A quick, healthy Mexican-style microwave dinner in under 25 minutes.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Spicy-sweet appetizer bites with picante sauce and honey glaze over chicken, turkey, shrimp, or smoked sausage. A two-ingredient sauce that works as a party appetizer served with toothpicks.

Picante potato salad with corn, red bell pepper, and scallions in a cumin-spiked vinaigrette. A mayo-free Mexican-style side dish served cold with fresh cilantro.

Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.

Microwave potatoes and eggs, a one-bowl breakfast with hash browns, turkey bacon, eggs, melted cheddar, and salsa. Ready in 10 minutes for a fast protein-packed morning.

Mexican style flavors bring this shrimp and salsa dip to new heights.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Baked artichoke dip with Parmesan, mayo, and chunky salsa. Just 4 ingredients mixed and baked for 20 minutes. A hot, cheesy party dip with a Mexican-style twist.

Mexican-style burger toppings with salsa, cumin, oregano, lettuce, and tomato. A quick, flavorful way to give grilled hamburgers a Tex-Mex twist in just 5 minutes.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

Double corn brunch bake with whole kernel corn folded into a soft cornmeal-egg batter. A vegetarian breakfast casserole that doubles as a side dish, topped with fresh salsa.

Tofu quiche with broccoli, cheese, and picante sauce blended into a creamy, high-protein filling. A lighter, lower-calorie twist on classic quiche.

Slow cooker chipotle beef chili with pinto and black beans simmered 12 hours in a crock pot. Smoky chipotles blended with onion and garlic give this all-day chili serious depth.

Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.

One-skillet turkey mac with ground turkey, elbow macaroni, tomato sauce, and chunky salsa that all cook together in 30 minutes. Low-fat, high-protein, and the pasta cooks right in the sauce.

Thick French bread slices hide melted Monterey Jack pockets inside, then get dipped in spiced egg batter and pan-fried golden. Serve these stuffed toasts with salsa, sour cream, and guacamole for a Southwestern breakfast twist.

Southwest omelette with nopalitos cactus, chunky salsa, and Monterey Jack cheese. A broiler-finished egg dish with bold Tex-Mex flavor, ready in 25 minutes.

Festive three-layer holiday dip with green guacamole, white sour cream, and red salsa for a Christmas-colored appetizer. Three ingredients, zero cooking, ready in minutes.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Quick breakfast tacos ready in minutes: warm corn tortillas with melty cheddar and salsa, then fill with fluffy scrambled eggs. A light, high-protein breakfast for busy mornings.

Spicy fat-free chili with chewy wheat berries, pinto beans, green chiles, and jalapeno relish. A fiery vegetarian chili with serious texture and zero added oil.

Two-ingredient salsa spread made with mayonnaise-style dressing and salsa. A creamy, tangy sandwich spread or dip ready in minutes with no cooking required.

Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.

Deviled eggs with chunky salsa and crumbled bacon mixed into the yolk filling. A Southwestern twist on classic deviled eggs with just 4 ingredients and no cooking needed.

Hot seasoned ground turkey and corn tossed with salsa, piled over crisp shredded lettuce with tomato, red onion, lime wedges, and sour cream. A Southwestern taco salad without the shell, ready in 20 minutes.

Southwestern beef hash with ground beef, crispy frozen potatoes, and salsa cooked in one skillet. A fast, filling dinner topped with green onions and black olives.

Lasagna on no not that! So hard to cook...what a MYTH! I love to make lasagna and I came up with this recipe by combing several recipes I found on line.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Tortillas stuffed with cheese, ham, and sweet bell peppers covered in a savory mixture of eggs and salsa are allowed to mingle overnight, like a Mexican French toast. Easy to prepare and just pop it into the oven in the morning with your feet up, sipping a coffee.

Fiesta enchiladas loaded with seasoned ground beef, spinach, and Parmesan, wrapped in corn tortillas and baked with enchilada sauce and Monterey Jack cheese. A crowd-sized recipe for 12.

Baked eggs with tortillas and cheddar cheese. An easy and delicious breakfast dish.

Cheesy beefy chilanda casserole layers ground beef, pinto beans, and corn tortillas with picante sauce and melted cheese. A Tex-Mex weeknight bake topped with cool lettuce, tomato, and sour cream.

Frozen chicken nuggets served with a spicy cream cheese and salsa dipping sauce with cumin, garlic, and cayenne. A quick party snack or kid-friendly appetizer.