Type what you have

Ingredients

• ✓ ketchup
• egg
• milk
• cheddar cheese
• salt
• avocado
• flour tortilla
• cottage cheese

Instructions

1. 1 In a bowl, beat together eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
2. 2 Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of avocado mixture on one side of each warmed tortilla. Layer with equal amounts of cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

By CARATAMB

Ingredients

• ✓ ketchup
• pork sausage
• bread crumb
• onion
• egg
• shallot
• salt
• black pepper
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Place pork sausage, bread crumbs, onion, egg, and shallot in a large bowl. Season with salt and pepper. Pour in buttermilk; mix thoroughly. Pat mixture gently into the prepared loaf pan; top with ketchup.
3. 3 Bake in the preheated oven until edges are bubbling, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Cool for 5 minutes before slicing.

By Leslie Kelly

Ingredients

• ✓ ketchup
• egg
• bagel
• chile-lime seasoning
• salt
• black pepper

Instructions

1. 1 Crack egg into a small, nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
2. 2 Meanwhile, toast bagel.
3. 3 Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.

By barbara

Ingredients

• ✓ ketchup
• butter
• egg
• american cheese
• white bread
• salt
• pepper
• mayonnaise

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter over medium-high heat in a large skillet. Crack eggs into the pan and cook to desired firmness.
3. 3 Just before eggs are cooked, place a slice of cheese over each egg; continue to cook until cheese has melted.
4. 4 Transfer each egg to a toasted slice of bread. Season eggs with salt and pepper.
5. 5 Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

By Erica

Ingredients

• ✓ ketchup
• white rice
• brown rice
• ham
• processed cheese
• egg
• salt
• pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray. Add cooked rice, ham, 2 tablespoons ketchup, and cheese; cook and stir until well combined and heated through, about 8 minutes. Transfer to a serving bowl; shape into an oval.
2. 2 Beat eggs, salt, and black pepper together in a bowl. Heat a small skillet over medium heat; coat with cooking spray. Add egg mixture; cook until eggs start to set. Lift edges, letting uncooked portion run underneath. Gently fold eggs, using a spatula, into a cocoon shape. Remove from heat when eggs are completely set.
3. 3 Place omelet on top of rice; run a knife lengthwise through top layer of omelet to open like a butterfly and drape over rice. Top with remaining 1 tablespoon ketchup; sprinkle with parsley.

By S Leigh

Ingredients

• ✓ ketchup
• vegetable oil
• olive oil
• onion
• ham
• potato
• sweet potato
• vegetable oil
• olive oil
• mustard
• thyme
• parsley
• salt
• black pepper

Instructions

1. 1 Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve.
2. 2 Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
3. 3 Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ketchup
• vegetable oil
• olive oil
• onion
• turkey sausage
• potato
• firm apple
• vegetable oil
• olive oil
• mustard
• sage
• thyme leaves
• parsley
• salt
• black pepper

Instructions

1. 1 Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
2. 2 Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
3. 3 Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ketchup
• mayonnaise
• garlic
• canola oil
• green plantain
• garlic salt

Instructions

1. 1 Combine mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate sauce for at least 30 minutes before serving.
2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in hot oil until golden but not browned, 5 to 7 minutes. Drain on a paper towel-lined plate. Allow plantains to cool slightly.
3. 3 Smash each plantain in a tostonero or with the bottom of a clean can. Fry flattened plantains again in hot oil until golden and crisp, 5 to 7 minutes more. Season with garlic salt and serve with sauce.

By LatinaCook

Ingredients

• ✓ ketchup
• ground beef
• onion
• taco seasoning mix
• water

Instructions

1. 1 In a large skillet over medium heat, brown ground beef with onion; drain fat.
2. 2 Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.

By JMK

Ingredients

• ✓ ketchup
• mushroom
• onion
• cilantro leaf
• lime
• salt
• avocado

Instructions

1. 1 Combine mushrooms, onion, and cilantro in a glass bowl. Add ketchup and lime juice; mix well. Season with salt. Chill for 30 minutes. Sprinkle with chopped avocado before serving.

By Guadalupe

Ingredients

• ✓ ketchup
• ✓ ketchup
• ground beef
• garlic powder
• black pepper
• salt
• flour tortilla
• mexican cheese blend
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Add beef; season with garlic powder, black pepper, and salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir 1/2 cup ketchup into beef.
3. 3 Lay 1 tortilla onto a work surface; place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line across the middle. Roll tortilla over filling, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Place filled tortilla into the prepared baking dish. Repeat with remaining tortillas and filling. Sprinkle remaining Mexican cheese blend on tacos. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until tacos are heated through and cheese topping has melted, 20 to 25 minutes. Combine sour cream and 1/3 cup ketchup in a bowl. Top each taco with sauce.

By Lisa Altmiller

Ingredients

• ✓ ketchup
• shrimp
• cucumber
• onion
• tomato
• cilantro
• lime
• tomato juice
• salt

Instructions

1. 1 Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.

By COCINALATINA

Ingredients

• ✓ ketchup
• pinto bean
• pork sausage
• ground beef
• onion
• green bell pepper
• tomato
• green chile
• chili powder

Instructions

1. 1 Pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. Bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. Drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
2. 2 Meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
3. 3 Stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.

By Renee

Ingredients

• ✓ ketchup
• yogurt
• sour cream
• onion
• lime juice
• cilantro
• cumin
• chili powder
• garlic powder
• salt

Instructions

1. 1 Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

By bryan

Ingredients

• ✓ ketchup
• shiitake mushroom
• tomato
• onion
• green olive
• oregano
• orange
• lime
• hot sauce
• apple cider vinegar
• salt

Instructions

1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Ingredients

• ✓ ketchup
• shrimp
• red onion
• cilantro
• garlic
• tomato juice
• clam juice
• lime juice
• horseradish
• hot pepper sauce
• salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
3. 3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
4. 4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

By Sarah Z

Ingredients

• ✓ ketchup
• butter
• onion
• poblano pepper
• ground beef
• chorizo sausage
• red enchilada seasoning
• tomato powder
• water
• worcestershire sauce
• avocado
• oaxaca cheese
• hamburger bun

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more.
2. 2 Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.

By thedailygourmet

Ingredients

• ✓ ketchup
• carrot
• tomato
• onion
• serrano pepper
• cilantro
• orange
• lime
• hot sauce
• salt
• tostada shell
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Ingredients

• ✓ ketchup
• jicama
• lime juice
• olive oil
• tomato
• onion
• cilantro
• oregano
• salt
• black pepper
• tostada shell
• avocado

Instructions

1. 1 Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure that all jicama pieces are coated with lime juice. Drain some of the lime juice, depending on your taste.
2. 2 Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
3. 3 Serve ceviche on tostadas and garnish with avocado.

By Ana

Ingredients

• ✓ ketchup
• tomato
• sweet onion
• tomato juice
• clam juice
• salsa
• cilantro
• salsa verde
• lime juice
• hot pepper sauce
• garlic
• shrimp
• avocado

Instructions

1. 1 Mix together Roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl until well combined; cover the bowl and refrigerate until cold, about 1 hour.
2. 2 Cut tails from shrimp, if present, and gently fold into chilled tomato mixture. Stir avocado into shrimp cocktail until incorporated.

By JeffnJamie

Ingredients

• ✓ ketchup
• vegetable oil
• white rice
• onion
• green bell pepper
• ground beef
• corn
• tomato sauce
• water
• salt
• pepper
• garlic powder

Instructions

1. 1 In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
2. 2 Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.

By Donna L

Ingredients

• ✓ ketchup
• clam juice
• oregano
• shrimp
• tomato
• cucumber
• celery
• red onion
• jalapeno pepper
• lime
• cilantro
• hot sauce
• avocado

Instructions

1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

By John Mitzewich

Ingredients

• ✓ ketchup
• vegetable oil
• olive oil
• tomato
• onion
• cilantro
• garlic
• serrano pepper
• salt
• black pepper
• shrimp
• corn tortilla
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in the lowest position. Brush two baking sheets with 1 tablespoon vegetable oil each.
2. 2 Heat extra-virgin olive oil in a large skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano, salt, and black pepper; cook and stir until onion is translucent, 6 to 8 minutes. Add shrimp; cook until shrimp are opaque but not cooked completely, about 2 minutes. Shrimp will continue to cook in the oven. Remove from heat.
3. 3 Place 5 tortillas on 1 prepared baking sheet and 4 tortillas on remaining prepared baking sheet. Brush tortilla tops with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese among tortillas, followed by shrimp mixture.
4. 4 Bake, one baking sheet at a time, in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes. Repeat with remaining baking sheet and tortillas.
5. 5 Transfer tacodillas to a serving platter, one at a time, working as quickly as possible; fold in half, like tacos.

By Yoly

Ingredients

• ✓ ketchup
• ground chicken
• chorizo sausage
• onion
• butter
• garlic
• beef broth
• brown sugar
• chipotle chile powder
• mustard powder
• hot sauce
• salt
• black pepper
• beef broth
• pretzel roll

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Ingredients

• ✓ ketchup
• shrimp
• red onion
• cilantro
• jalapeno pepper
• habanero pepper
• garlic
• tomato juice
• clam juice
• lime juice
• horseradish
• hot pepper sauce
• salt
• avocado

Instructions

1. 1 Combine shrimp, onion, cilantro, jalapeño, habanero, and garlic in a large bowl; stir in tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot sauce. Season with salt, then fold in avocado.
2. 2 Cover bowl with plastic wrap. Refrigerate before serving for 2 to 3 hours.

By Rich

Ingredients

• ✓ ketchup
• vegetable oil
• turmeric
• garlic powder
• cumin
• coriander seed
• paprika
• red pepper flakes
• cayenne pepper
• green onion
• green bell pepper
• corn kernel
• tomato
• rice
• salt

Instructions

1. 1 Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
2. 2 Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
3. 3 Add rice and stir until heated thoroughly. Salt to taste.

By Sandy

Ingredients

• ✓ ketchup
• onion
• lime juice
• shrimp
• tomato
• cucumber
• celery
• jalapeno pepper
• salt
• black pepper
• tomato juice
• clam juice
• cilantro
• hot pepper sauce
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
3. 3 Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
4. 4 Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
5. 5 Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.
6. 6 Enjoy!

By Mexican Sweetheart

Ingredients

• ✓ ketchup
• olive oil
• garlic
• white mushroom
• salt
• tomato
• carrot
• onion
• cilantro
• serrano pepper
• jalapeno pepper
• lime juice
• tomato juice
• jalapeno pepper juice
• avocado

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
2. 2 Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
3. 3 Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

By Antonia Orozco

Ingredients

• ✓ ketchup
• worcestershire sauce
• cider vinegar
• taco seasoning mix
• white sugar
• vegetable oil
• jalapeno pepper
• onion
• tomato
• kidney bean
• colby jack cheese
• tortilla chip
• lettuce
• black pepper
• chili powder
• garlic powder
• ground beef

Instructions

1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Ingredients

• ✓ ketchup
• flour tortilla
• california chile
• anaheim chile
• cumin
• hot pepper sauce
• sour cream
• heavy cream
• chicken broth
• all-purpose flour
• butter
• garlic
• yellow onion
• red bell pepper
• mushroom
• olive oil
• pepper
• salt
• chicken breast

Instructions

1. 1 Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
2. 2 Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

By Sarah Jo