Taco Salad Dressing

  • 1 cup mayonnaise
  • 1 cup RL Salsa
  • Whip together (set aside)
  • Salad
  • 2 large chicken breasts
  • 1/2 Tablespoon Mrs. Dash Fiesta Lime Seasoning Blend
  • Lettuce
  • Tostito chips
  • Shredded cheddar cheese

Season chicken breast with Mrs. Dash Fiesta Lime, in a skillet on top of stove

Pan grill chicken breast until done

Slice or chop chicken breast (which ever you like best)

Chop lettuce, and place in individual bowls, crumble Tostito chips over each bowl of lettuce

Place chicken breast on top, pour the desired amount of salad dressing over salad in bowl, and sprinkle with shredded cheese. Enjoy.

Salsa Artichoke Dip

  • 1 14 ounce can of artichoke hearts, drained
  • 1 cup RL Salsa
  • 3/4 cup mayonnaise
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded cheddar cheese

Mix all ingredients together in a medium bowl,

Spread into a pie plate or ovenproof dish.

Bake at 350 degrees F for 20 to 25 minutes.

Serve with Vegetables dippers or taco chips.

Delicious Deviled Eggs

  • 6 eggs hard boiled
  • 1/3 cup RL Salsa
  • 1 tablespoon mayonnaise or 1 tablespoon sour cream

Peel and cut the 6 hard-boiled eggs in half lengthwise, Remove yolks and place into a small bowl,

Mash yolks and mix with 1/3 cup Salsa and 1 tablespoon mayonnaise or 1 tablespoon sour cream.

Fill egg whites with the yolk salsa mixture.

You can also top with sliced olives, crumbled bacon or chopped sweet red pepper.

Southwestern Stir-Fry

  • 1 cup RL Salsa
  • 2 teaspoons cornstarch
  • 8 8-inch flour tortillas
  • 1 Tablespoon cooking oil
  • 1 medium green sweet pepper, cut into strips
  • 1 12-ounce can whole kernel corn, drained
  • 3 green onions, (about 1/2 cup) cut into bite size pieces
  • 1 lb. lean ground beef
  • 1 large tomato seeded and chopped
  • 1 cup shredded Cheddar cheese or Monterey Jack cheese

For Sauce, in a bowl stir together salsa and cornstarch. Set aside

Stack Tortillas; wrap in foil. Heat in a 350 degree F oven about 10 minutes or until warm

Pour cooking oil into large skillet, Preheat over medium-high heat. Stir-fry sweet pepper, corn and green onions for 2 minutes or until tender remove from skillet.

Crumble beef into hot skillet, Stir-fry until beef is brown, Drain off fat and remove beef from skillet.

Stir salsa corn starch mixture and add to skillet. Cook and stir until thickened and bubbly. Return cooked vegetable and browned beef to skillet stir until vegetables and beef are coated with sauce and reduce the heat to medium low. Cover and cook until heated through.

Serve with tortillas, top with cheese and fresh tomatoes.

Monday Night Special – Chicken Picante

  • 4 boneless chicken breast
  • 1 cup of uncooked rice
  • 2 cups of water
  • 14 oz of RL Salsa

Put the chicken breast into a 13 x 9 pan and add the uncooked rice, water and salsa over the top. Cover with foil and cook on 350 for 45-50 minutes or until rice and chicken are done.

Variation: you can use pork chops if you don’t have chicken breast.

Mexican Meatloaf

  • 1 lb. of lean ground beef
  • 1 egg
  • 1 sleeve of crushed Ritz crackers
  • 1 jar of RL Salsa
  • 1 cup of shredded Mexican blended cheese

Combine the first three ingredients and mix well. Add ½ the salsa and ½ cheese and mix. Form into a loaf and put into 9” loaf pan. Pour the remaining salsa over the top. Cover with foil and cook for 45 min. at 350 degrees. Sprinkle the remaining cheese on top and cook for another 5 min (uncovered) or until bubbly and golden brown.

Taco Soup

  • 1 lb. of lean ground beef
  • 1 medium onion

Brown and drain fat and add to the large pot with ingredients listed below.

In a large pot combine the following:

  • 1 15oz can of pinto beans (drained and rinsed)
  • 1 ½ cups of water
  • 1 1oz package of Hidden Valley Ranch (dry dressing mix)
  • 1 packet of taco seasoning mix
  • 1 15 oz can of Hominy (drained) or you may use corn (drained)
  • 1 jar of RL Salsa
  • Salt & Pepper to Taste

Cook until heated through. Approximately 20-30 minutes

Top individual servings with the following:

  • Sour Cream
  • Original Fritos
  • Super fine shredded cheese

White Chicken Chili

  • 3 cans of Great Northern Beans
  • 14 oz of RL Salsa
  • 8-10 oz Colby-Jack cheese
  • 1 can cream of chicken soup
  • ½ can water
  • 1 lb of cooked cubed chicken (you can use a rotisserie chicken from the grocery)
  • Pepper to taste

Mix all ingredients in a large sauce pan and cook until well blended and heated through. Approximately 20-30 minutes. For a smoother consistency, smash 2 cans of beans prior to adding to the skillet. Adjust the individual ingredients to your personal preferences! This is a great, quick meal for the family.

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