Type what you have

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
• 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
• ✓ 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
• 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
• 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
• red onion
• cilantro
• white vinegar
• sugar
• pepper
• salt

Instructions

1. 1 Combine tomatoes, onion, and cilantro in a large bowl. Whisk vinegar, sugar, black pepper, and salt together in a medium bowl; pour over tomato-onion mixture and toss to coat.
2. 2 Cover the bowl with plastic wrap; refrigerate 2 to 4 hours. Drain just before serving.

By KC MARTEL

Ingredients

• ✓ tomato
• water
• kidney bean
• corn
• whole wheat rotini pasta
• firm tofu
• wheat germ
• hot pepper sauce

Instructions

1. 1 Combine diced tomatoes, water, kidney beans, corn, rotini, tofu, wheat germ, and hot pepper sauce in a pot; bring to a boil, reduce heat, and simmer until rotini are tender, about 20 minutes.

By Joel N Alta Morris

Ingredients

• ✓ tomato
• ground turkey
• corn
• black bean
• taco seasoning mix
• romaine leaf

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
2. 2 Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

By Kristina72913

Ingredients

• ✓ tomato
• ✓ tomato
• ground beef
• onion
• ranch-style bean
• corn
• green chile pepper
• taco seasoning mix

Instructions

1. 1 Combine ground beef and onion in a large pot over medium-high heat; sauté until meat is browned and crumbly and onion is tender, 5 to 10 minutes; drain excess fat.
2. 2 Stir in beans, corn, tomatoes with juice, tomatoes with green chile peppers, and taco seasoning; mix well. Reduce heat to medium and cook until heated through, about 15 minutes.

By Sherry Mayo

Ingredients

• ✓ tomato
• vegetable oil
• onion
• instant rice
• cilantro
• chicken broth

Instructions

1. 1 Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
2. 2 Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

By mjhutch

Ingredients

• ✓ tomato
• tomatillo
• serrano chile pepper
• chile de arbol pepper
• garlic
• salt
• pork stew meat

Instructions

1. 1 Cook tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves in a saucepan over medium-low heat until mixture is juicy and peppers are tender, about 10 minutes. Remove and discard garlic cloves.
2. 2 Pour mixture into a blender and blend until smooth, about 1 minute. Mince 1 garlic clove and mix into sauce. Season with salt and set aside.
3. 3 Mince remaining garlic clove and place into a skillet. Add pork, cover the skillet, and cook over medium heat, stirring occasionally, until pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour blended tomatillo sauce into the skillet, reduce the heat, and simmer, stirring often, until pork is tender, 5 to 10 more minutes. An instant-read thermometer inserted into the pork should read at least 145 degrees F (63 degrees C).

By Eny

Ingredients

• ✓ tomato
• orange
• kiwi
• red onion
• avocado
• cilantro
• jalapeno pepper
• garlic salt

Instructions

1. 1 In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

By TIM LILES

Ingredients

• ✓ tomato
• chile de arbol pepper
• garlic
• vegetable oil
• beef chuck roast
• salt
• pepper
• tomato bouillon

Instructions

1. 1 Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
2. 2 Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
3. 3 Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

By Rosa Isel

Ingredients

• ✓ tomato
• ground beef
• taco seasoning mix
• corn
• olive
• mexican blend cheese
• cauliflower veggie tots

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
3. 3 Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant® Cauliflower Veggie Tots™ over mixture.
4. 4 Bake 20 minutes or until bubbling and tots are golden brown.
5. 5 Garnish with additional tomato, olives, cheese and green onion if desired.

By Green Giant

Ingredients

• ✓ tomato
• chicken breast
• chipotle salsa
• apple cider vinegar
• onion
• salt
• black pepper

Instructions

1. 1 Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
2. 2 Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
3. 3 Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

By Twin6878

Ingredients

• ✓ tomato
• ground beef
• tomato vegetable juice
• corn
• kidney bean
• black bean
• taco seasoning mix

Instructions

1. 1 Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add tomato-vegetable juice, tomatoes, corn, kidney beans, black beans, and taco seasoning to beef in the pot. Bring to a boil. Reduce heat to medium and cook until heated through.

By Carla A.

Ingredients

• ✓ tomato
• ground beef
• taco seasoning mix
• green chile pepper
• ranch-style bean
• tortilla chip
• mexican cheese blend

Instructions

1. 1 Cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. Drain excess grease and mix in taco seasoning. Stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally.
2. 2 Place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. Repeat with remaining chips and meat mixture. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on each serving.

By Sharon Timms

Ingredients

• ✓ tomato
• ground beef
• ranch-style bean
• cream of mushroom soup
• corn tortilla
• cheddar cheese
• chili powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
3. 3 Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
4. 4 Bake in a preheated oven for 30 minutes.

By BHUDDLESTON

Ingredients

• ✓ tomato
• ground bison
• taco seasoning mix
• flour tortilla
• salad kit
• cilantro
• oaxaca cheese

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Add ground bison, season with taco seasoning, and cook until bison is browned throughout and crumbly, about 5 minutes.
2. 2 Heat tortillas over a comal, or microwave for 30 seconds in a tortilla warming bag.
3. 3 Assemble tortillas by adding 2 tablespoons cooked ground bison, 2 tablespoons chopped salad kit, cilantro, diced tomatoes, and Oaxaca cheese onto each tortilla.
4. 4 Drizzle salad dressing from package on top of the assembled tacos. Enjoy!

By thedailygourmet

Ingredients

• ✓ tomato
• olive oil
• onion
• chipotle pepper in adobo sauce
• chicken
• tostada shell
• sour cream

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onions; cook and stir until softened and translucent, about 5 minutes.
2. 2 Meanwhile, blend tomatoes and chipotle peppers in adobo sauce in a blender.
3. 3 Pour pureed mixture over onions in the saucepan; add chicken and stir to combine. Cover and simmer until hot and heated through, about 20 minutes.
4. 4 Mound shredded chicken mixture onto tostada shells and garnish with sour cream.

By Fredda O

Ingredients

• ✓ tomato
• avocado
• green onion
• black bean
• mexicorn
• red wine vinegar
• canola oil
• hot pepper sauce

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN

Ingredients

• ✓ tomato
• garlic
• onion
• water
• black pepper
• hot pepper sauce
• salt
• hot chile sauce

Instructions

1. 1 Preheat the broiler.
2. 2 On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
3. 3 Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

By Sara

Ingredients

• ✓ tomato
• onion
• jalapeno pepper
• cilantro
• green onion
• garlic powder
• salt
• pepper

Instructions

1. 1 Prep and gather all your ingredients.
2. 2 Add tomato, onion, jalapeño pepper, cilantro and green onion in a medium bowl.
3. 3 Season with garlic powder, salt, and pepper. Stir until evenly distributed.
4. 4 Refrigerate for 30 minutes before serving.

By Paula Stotts

Ingredients

• ✓ tomato
• chicken breast
• canola oil
• jalapeno pepper
• onion
• corn tortilla
• canola oil

Instructions

1. 1 Place chicken into a large saucepan with enough water to cover. Bring to a boil, and cook until chicken is tender. Remove from heat, drain, and set aside to cool.
2. 2 Heat 1 tablespoon of canola oil in a skillet over medium heat. Saute the tomatoes, jalapenos, and onions until soft. Remove the chicken meat from the bones, shred and throw it in the skillet with the tomatoes and peppers. fry for a few minutes to give the chicken some flavor.
3. 3 Heat the cup of canola oil in a clean skillet over medium-high heat. Fill each corn tortilla with about 1/4 cup of the chicken mixture, and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on paper, and serve hot with sour cream or salsa - or both!

By LALMANZA

Ingredients

• ✓ tomato
• vermicelli pasta
• vegetable oil
• water
• yellow onion
• garlic
• salt

Instructions

1. 1 Using a large sauté pan, fry vermicelli in vegetable oil until golden brown.
2. 2 In a food processor or blender, blend water, onion, tomatoes, garlic, and salt. Strain.
3. 3 Pour blended mixture over vermicelli and allow to simmer until all the liquid has been absorbed or evaporated.

By Kathy

Ingredients

• ✓ tomato
• vegetable oil
• white onion
• garlic
• zucchini
• salt
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes.
3. 3 Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes.
4. 4 Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

By EnjoyMyRecipe

Ingredients

• ✓ tomato
• black bean
• chicken broth
• corn
• chicken chunk
• cream of chicken soup
• green chile pepper

Instructions

1. 1 Combine black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chilies in a saucepan; bring to a boil, reduce heat to low, and simmer for 20 minutes.

By Julie A

Ingredients

• ✓ tomato
• spanish style rice mix
• butter
• water
• chicken breast
• salsa
• green chile pepper

Instructions

1. 1 In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

By MSSHARONK