Recipes with salsa

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Mexican stroganoff with round steak simmered in chili sauce, chili powder, paprika, soy sauce, and mushrooms, finished with sour cream. Freezer-friendly and serves 8 over noodles or rice.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Grilled chicken breasts marinate in red wine, balsamic, garlic and oregano, then sear quick over hot coals. Served on a bitter-sweet trio of radicchio, butter lettuce and Belgian endive with salsa garnish. Mediterranean weeknight grill.

Grilled rib eye steaks with a quick lime marinade, melty Colby and Monterey Jack, warm flour tortillas, and salsa on the side. Tex-Mex steakhouse vibes from your backyard grill.

This scrumptious cake is made with tofu, green chili peppers and salsa.

Habanero tomato guacamole: ripe avocados blended smooth with a whole habanero, fresh garlic, cilantro, and cumin, then folded with diced tomato and red onion. A fiery Mexican party dip.

Cheese and corn tortilla enchiladas: flour tortillas stuffed with cottage cheese, corn, cheddar, scallions, and cilantro, topped with salsa and more cheese. Vegetarian, 40 minutes, crowd-pleasing.

Simple and surprisingly delicious this is a quick work-night supper for the whole family.

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Mr. Food's bistro supper soup throws diced tomatoes, French onion soup, smoked sausage, corn and picante sauce into one pot. Six ingredients, ready in 10 minutes.

Tex-Mex beef meatballs with green chilies and cheese, served with homemade zesty tomato salsa and crispy tortilla chips. Mexican party appetizer ready in 75 minutes.

Southern soft-shell tacos loaded with canned chili, instant rice, salsa, and cheddar cheese in warm flour tortillas. A 30-minute weeknight dinner with zero fuss and maximum filling.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

Seared tuna on leaf lettuce: quickly seared tuna over dressed greens with a warm pineapple-ginger-jalapeño salsa, finished with sizzled scallions in smoking olive oil. A restaurant-caliber composed salad for summer entertaining.

Grilled marinated pork chops with lime juice, chili powder, and garlic, served with fresh salsa. A simple Southwestern-style pork chop recipe for the grill with a quick marinade and a cool topping.

Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.

Warm smoked turkey dip with cream cheese, picante sauce, Parmesan, and green onions. A quick stovetop party dip ready in 15 minutes with just five ingredients.

Salsa meatloaf with a Tex-Mex spin: lean ground beef bound with crushed tortilla chips instead of breadcrumbs, jarred salsa, chili powder, peppers, and olives. A Sunday dinner with a little kick.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Enjoy a homemade tamale taste with this scrumptious pie that makes a hearty dinner everyone will love!

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

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Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Flour tortillas filled with Monterey Jack cheese and a spiced tomato sauce, rolled up, smothered with more sauce and sour cream, and baked until bubbly. An authentic Mexican baked taco the whole family will love.

Hot and Sour Soup with Pork, Tofu and Veggies recipe

3-ingredient Velveeta salsa dip made in the slow cooker with picante sauce and fresh cilantro. The crowd-pleasing game day queso that never fails.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Spicy rice pilaf with olives, mushrooms, Parmesan, and a triple-sauce punch of salsa, hot sauce, and Pickapeppa. A bold, cheesy side dish simmered on the stovetop.

Company coming? Here's a quick and simple hot bean dip.

Great for camping trips!! or just weekend fun with the kids!!

Grilled chicken fajitas marinated overnight in Worcestershire, soy sauce, lime juice, cumin, and a shot of tequila. Served sizzling with sauteed peppers and all the fixings.

Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.

Hashbrown picante quiche made in the microwave in just 5 minutes. Loaded with hash browns, two cheeses, sausage, and picante sauce for a spicy, crustless breakfast.

Chicken Alejandro simmers boneless breasts in salsa spiked with cinnamon, cloves, and bay leaf, then thickens into a glossy sauce finished with fresh orange segments. Mole-adjacent flavors over rice.

Baked bean and cheese burritos with cream cheese, cheddar, refried beans, picante sauce, lettuce, and tomato. Wrapped and baked crispy in 25 minutes.

Mexican flank steak marinated overnight in lemon, jalapeno, and cilantro, grilled alongside cheese-stuffed flour tortilla mock tamales. A complete grilled dinner with fresh homemade salsa.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Pork loin fajitas with a sweet-heat sauce of chunky salsa and peach preserves, loaded with seared peppers, onions, cilantro, and a cool sour cream finish.

A make-ahead chicken tortilla casserole layering corn tortillas, cheddar, and shredded chicken in a creamy green chili and cream-soup sauce. Assemble the night before so the tortillas soak soft, then bake bubbly and golden.

Here's a lean cheeseburger sure to please even avid beef lovers. Jalapeno chiles, cilantro and lime give these thick, juicy patties plenty of kick--and because the burgers are topped with roasted bell pepper, they don't need much melted cheese to satisfy.

Freezer fajitas: marinated sirloin steak frozen with frozen fajita vegetables for a make-ahead Tex-Mex weeknight dinner. Thaw, sear, and serve in flour tortillas with salsa.

Florida fruit salsa with fresh mango, pineapple, peaches, dates, and hot salsa blended with cilantro and garlic. A sweet-heat condiment for grilled fish, chicken, or pork.