Taco Tortellini Salad

a la Stacey 

 
(9-oz.) pkg. refrigerated cheese tortellini
(15.5-oz.) can Green Giant™ Kidney Beans, drained, rinsed
1 medium tomato, seeded, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
2 T sliced ripe olives
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/3 cup purchased reduced-calorie thousand island salad dressing
1/2 teaspoon cumin
1/2 cup crushed tortilla chips, if desired
cilantro, for topping 

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

Meanwhile, in large bowl, combine kidney beans, tomato, bell pepper and olives. In small bowl, combine salsa, salad dressing and cumin; mix well.

Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips. (I used Doritos!) 

Baked Creamy Chicken Taquitos
a la Noell

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving. 

Jumbo Pico de Gallo
a la Pioneer Woman

5 whole plum (Roma) tomatoes
1/2 large onion
1 jalapeno, halved, seeded and finely sliced
1/2 cup fresh cilantro leaves
2 limes
1/2 teaspoon salt

Cut up the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeno to the bowl. Add the cilantro leaves to the bowl. Juice the limes and pour over. Sprinkle over the salt. Stir.

Beef and Bean Burritos
a la the Pioneer Woman

2 pounds ground beef
1/2 medium onion
1 7 oz can mexican sauce or enchilada sauce (El Pato tomato sauce is best)
salt and pepper to taste
cumin, oregano, chili powder and garlic to taste.
1 28oz can refried beans
3/4 c grated cheddar cheese
12 burrito sized flour tortillas
extra cheese and sauce, for sprinkling
cilantro, for sprinkling
optional fillings- mexican rice, guacamole, sour cream, green chilies, pico de gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry. Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm. Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Or, place all on a baking sheet at once in the oven until cheese melts. Serve immediately.

OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)

Restaurant Style Salsa

28 oz can whole tomatoes
2- 10 oz cans Rotel
1/4 c onions
1 clove garlic
1 jalapeno
1/4 t sugar
1/4 t salt
1/4 t cumin
1/2 c cilantro
juice of 1 lime

Put it all in the blender, and pulse 10-15 times.

Chef's note: I have no idea what 2 10 oz cans of Rotel were, so I bought cans of diced tomatoes, one with green chilies, one regular. I think it tasted wonderful.

Fruit Salsa
a la Mom

2 kiwis, diced
2 golden delicious apples, diced
8 oz raspberries
16 oz strawberries, diced
2 T sugar
1 T brown sugar
3 T fruit preserves, any flavor

Mix, cover and chill for 15 minutes.

Crock Pot Pork
a la Barbara Wright

2 lbs pork tenderloin
2 c salsa
2 c brown sugar

Toss it all in crock pot on low for 6 hours. Shred and serve over rice, or in tortillas.

Pico de Gallo

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro
2 cloves garlic, minced
1/2 t lime juice
1 t salt
1/2 t pepper
Combine all ingredients in a medium bowl. Refridgerate until chilled.

Tomatillo Salad Dressing
Cafe Rio
1 c buttermilk
1 c mayo
1 pkg dry buttermilk ranch dressing mix
2 tomatillos, husked
2 jalepenos
1/2 bunch cilantro
Juice from 1/2 fresh lime
1 clove garlic

Puree all ingredients in blender for 30 seconds. Refridgerate until well chilled.

Cranberry Salsa
a la Lori Robinson
3 c fresh cranberries
2 jalepenos
green onions
cilantro
1/2 c sugar
2 T lemon juice
dash of garlic powder
Put first 4 ingredients in food processor and chop. Then add other ingredients. Mix together.
Serve with cream cheese and crackers.

Green Salsa Verde
a la Tina

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
splash white vinegar
water
1 t cumin
1/2 bunch cilantro, chopped
juice from 2 limes
salt
Put the tomatillos, jalapenos and onion in large pan with vinegar and water to cover. Bring to boil, reduce heat and poach until tomatoes are soft, about 10 minutes. Drain. Put vegetables in blender, add the cumin and puree. Add cilantro, lime juice and salt and pulse.
This is a great one to make now since tomatillos are wicked on sale now! It's very delicious.

Salsa
a la Amy via Carol

1 can tomatoes with chilis (or regular canned tomatoes and add can of chilis- whatever you've got!)
1 1/2 T sugar
1 T olive oil
1/2 T garlic
1/2 T vinegar
1 T Tapito (in the Mexican food section, reddish orange bottle)
3 green onions
1/2 bunch of cilantro
Put in a blender and enjoy!