Type what you have

Ingredients

• ✓ tomato
• ground beef
• water
• taco seasoning mix
• corn chip
• lettuce
• cheddar cheese
• sour cream
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
3. 3 Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge.
4. 4 Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips.
5. 5 Serve in the bag and eat using a fork. Enjoy!

By Jennifer Madigan

Ingredients

• ✓ tomato
• chicken broth
• chicken breast
• red onion
• garlic
• oregano
• salt
• black pepper
• thyme
• vegetable oil
• green onion
• green chile pepper
• lime
• lime
• cilantro
• tortilla chip

Instructions

1. 1 Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
2. 2 Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
3. 3 Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.

By Amatre

Ingredients

• ✓ tomato
• all-purpose flour
• baking powder
• salt
• italian seasoning
• thyme
• white sugar
• cheddar cheese
• parmesan cheese
• milk
• egg
• vegetable oil
• garlic
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

By Tanja Miller

Ingredients

• ✓ tomato
• dressing
• bread
• olive oil
• burrata cheese
• parmesan cheese
• oregano
• marinara sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
5. 5 Bake in the preheated oven for 12 to 13 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Ingredients

• ✓ tomato
• russet potato
• olive oil
• salt
• olive oil
• onion
• salt
• garlic
• red chile
• paprika
• mayonnaise

Instructions

1. 1 Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
2. 2 Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
3. 3 Serve patatas bravas with tomato puree and and mayonnaise for dipping.

By Allrecipes

Ingredients

• ✓ tomato
• basil
• flat-leaf parsley
• mozzarella cheese
• oregano
• onion
• garlic
• olive oil
• pepper
• salt
• hot sauce
• parmesan cheese
• egg
• green bell pepper
• red bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ tomato
• fiesta salsa mix
• white vinegar

Instructions

1. 1 Inspect 2 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ tomato
• green chili
• prepared cheese product

Instructions

1. 1 Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
2. 2 Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.

By Red Gold

Ingredients

• ✓ tomato
• ✓ tomato
• green chile pepper
• onion
• celery
• green bell pepper
• white sugar

Instructions

1. 1 Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

By Suzanne

Ingredients

• ✓ tomato
• processed cheese food
• golden mushroom soup
• green chile pepper

Instructions

1. 1 Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
2. 2 Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

By kyalamode

Ingredients

• ✓ tomato
• avocado
• onion
• lemon juice

Instructions

1. 1 Mix avocados, tomatoes, onion, and lemon juice together in a bowl until thoroughly combined. Serve immediately. Store any unused dip in the refrigerator.

By MARY A PUTMAN

Ingredients

• ✓ tomato
• cream cheese
• chili
• green chile pepper

Instructions

1. 1 Combine cream cheese, chili without beans, and diced tomatoes with green chile peppers in a medium, microwave safe bowl.
2. 2 Microwave mixture on high for 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

By Judy H

Ingredients

• ✓ tomato
• onion
• green chile pepper
• vinegar
• salt

Instructions

1. 1 Combine tomatoes, onion, and chile peppers in a strainer set over a bowl; drain briefly.
2. 2 Transfer tomato mixture to a clean bowl. Stir in vinegar and salt.

By Mom Van

Ingredients

• ✓ tomato
• green chile pepper
• chicken broth
• salt
• brown rice

Instructions

1. 1 Bring diced tomatoes, chicken broth, and salt to a boil in a medium saucepan. Add rice. Cover, reduce the heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

By patriotizm

Ingredients

• ✓ tomato
• refried bean
• taco seasoning mix
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
2. 2 Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

By MOLSON7

Ingredients

• ✓ tomato
• chicken and rice soup
• green chile pepper
• tomato sauce
• tortilla chip
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

By Pat

Ingredients

• ✓ tomato
• chorizo sausage
• green chile pepper
• cream cheese
• processed cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.
2. 2 Add diced tomatoes with chiles, cream cheese, and processed cheese to slow cooker; stir well. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.

By Christina

Ingredients

• ✓ tomato
• cilantro
• garlic
• salt
• pepper

Instructions

1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Ingredients

• ✓ tomato
• ✓ tomato
• hatch chile pepper
• garlic
• onion
• cilantro
• garlic powder

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange chile peppers on the prepared baking sheet.
3. 3 Cook under the preheated broiler until pepper skins blackened and blistered, 5 to 8 minutes.
4. 4 Transfer chile peppers to a bowl; tightly seal with plastic wrap and steam until cool, about 20 minutes. Remove and discard chile pepper skins.
5. 5 Combine chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in the bowl of a food processor or blender; pulse until reaches desired consistency.

By COOKINGQUEEN75

Ingredients

• ✓ tomato
• onion
• cilantro
• lime
• salt

Instructions

1. 1 Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

By SUZWIRTHLIN

Ingredients

• ✓ tomato
• ✓ tomato
• green chili
• cucumber
• cilantro
• onion
• jalapeno pepper
• kosher salt

Instructions

1. 1 Mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. Serve immediately; for best flavor, chill for at least one hour.

By Cori Munafo

Ingredients

• ✓ tomato
• ✓ tomato
• black bean
• corn
• green chile pepper
• green onion
• cilantro

Instructions

1. 1 Mix black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes, and green onion stalks together in a large bowl. Garnish with desired amount of cilantro leaves.

By REBECKAH MACFIE

Ingredients

• ✓ tomato
• mostaccioli pasta
• ground beef
• picante sauce
• mexican-style cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook mostaccioli at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Cook and stir ground beef in a large pot over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
3. 3 Add picante sauce and stewed tomatoes to the ground beef; cook, stirring occasionally, until the tomatoes soften completely, about 10 minutes. Gently stir the cooked mostaccioli into the ground beef mixture. Add Mexican-style cheese; cook and stir until the cheese is melted, about 5 minutes.

By cara1997

Ingredients

• ✓ tomato
• cream cheese
• butter
• white corn
• green chile pepper

Instructions

1. 1 Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.

By Jamie Beth

Ingredients

• ✓ tomato
• anaheim chile pepper
• cotija cheese
• onion
• cilantro

Instructions

1. 1 Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
2. 2 Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

By RSPPSMETZLER

Ingredients

• ✓ tomato
• green bell pepper
• onion
• cilantro
• lemon juice
• jalapeno pepper

Instructions

1. 1 In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.

By KANDI M

Ingredients

• ✓ tomato
• onion
• serrano chile
• cilantro
• salt
• lime juice

Instructions

1. 1 In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

By Sandra

Ingredients

• ✓ tomato
• black bean
• lime
• chili powder
• cumin
• garlic powder

Instructions

1. 1 Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

By Liz Eck

Ingredients

• ✓ tomato
• red onion
• jalapeno pepper
• cilantro
• lime juice
• taco seasoning mix

Instructions

1. 1 Place the tomatoes, onion, jalapeno peppers, cilantro, and lime juice into a large mixing bowl. Sprinkle with taco seasoning and stir gently until evenly mixed. Cover and refrigerate at least 1 hour to allow the flavors to blend before serving.

By Erin Downey

Ingredients

• ✓ tomato
• refried bean
• guacamole
• sour cream
• cheddar cheese

Instructions

1. 1 Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
2. 2 Spread guacamole in a layer atop refried beans; top with a layer of sour cream. Sprinkle cheese over sour cream; top with tomatoes.
3. 3 Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.

By JENHAGGERTY