90 canned salsa recipes

Mexican-style bow ties: hearty pasta salad with seasoned ground beef, kidney beans, corn, tomatoes, cheddar, and a zippy yogurt-salsa dressing, topped with crushed tortilla chips. Warm or cold crowd-pleaser.

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

It is a neat dish,need your patience too,it should be simmered about 2.5 hours after mixing all the stuff,after it,can be tasted very yammy!Follow me!

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.

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.

Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Fresh cherry tomato salsa pulsed with cilantro, garlic, jalapeño, and lime. No cooking, no canned tomatoes, just bright summer pico ready in 10 minutes flat for chips, tacos, or grilled fish.

Homemade picante sauce with canned whole tomatoes, fresh jalapenos, onion, apple cider vinegar, and garlic. Simmered 15 minutes and served chilled with chips for a chunky, spicy Texas-style salsa.

That's why you should always make salsa from the scratch. It's simple and refreshing. The best thing is that you can control the amount of salt you put in.

Spicy black bean chili ready in 25 minutes with pre-seasoned canned beans, salsa-style tomatoes, corn, and melted cheddar on top. A vegetarian weeknight dinner in one skillet.

Enchiladas is one popular Mexican food, this version uses black beans enriched with onions, garlic and cumin as the filling and salsa verde for the sauce.

I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.