Type what you have

Ingredients

• ✓ salsa
• ground beef
• bread crumb

Instructions

1. 1 Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
2. 2 Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

By Allrecipes Magazine

Ingredients

• ✓ salsa
• onion
• chicken

Instructions

1. 1 Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.
2. 2 Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

By CorindaRose

Ingredients

• ✓ salsa
• great northern bean
• pepperjack cheese
• white meat chicken

Instructions

1. 1 Combine great Northern beans, salsa, pepper Jack cheese, and chicken in a slow cooker; mix well. Cover the slow cooker.
2. 2 Cook on Low until cheese has completely melted into chili and flavors have combined, 4 to 5 hours.

By NBLANZY

Ingredients

• ✓ salsa
• pork loin
• taco seasoning mix
• vegetable oil
• peach preserves

Instructions

1. 1 Season pork with taco seasoning. Heat oil in a large skillet over medium-high heat. Add pork; cook until browned, 5 to 7 minutes. Stir in salsa and peach preserves until combined.
2. 2 Cover the skillet; reduce the heat. Simmer gently for about 10 minutes, then serve.

By CHRISTYJ

Ingredients

• ✓ salsa
• cod
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt, and pepper.
3. 3 Bake in preheated oven for 30 minutes. Serve warm over rice.

By Sara

Ingredients

• ✓ salsa
• brown rice
• garlic
• water
• tomato

Instructions

1. 1 Combine rice and garlic in a saucepan; stir in water, salsa, and diced tomatoes. Bring to a boil; stir, reduce heat to low, and simmer, covered, for 50 minutes.
2. 2 Turn off heat, let rice sit, covered, for 5 to 10 minutes. Stir rice before serving.

By mom2dylanmorgan

Ingredients

• ✓ salsa
• corn
• crema con sal
• asadero cheese
• cilantro
• black pepper

Instructions

1. 1 Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
2. 2 Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

By thedailygourmet

Ingredients

• ✓ salsa
• ground turkey
• corn kernel
• water
• great northern bean
• pepper jack cheese

Instructions

1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Ingredients

• ✓ salsa
• black bean
• corn
• chicken breast
• cream cheese
• tortilla

Instructions

1. 1 Combine black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breasts atop black bean mixture; top with remaining 1/2 cup salsa.
2. 2 Cover and cook on High for 3 hours.
3. 3 Add cream cheese; cover and cook another 30 minutes. Shred chicken with two forks.
4. 4 Spoon chicken mixture into the middle of each tortilla; roll tortillas around filling and serve.

By bdunk1998

Ingredients

• ✓ salsa
• chicken breast
• green chili
• chicken bouillon
• navy bean
• water

Instructions

1. 1 Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
2. 2 Cook on High until the chicken falls apart, about 4 hours.
3. 3 Mash the chili with a potato masher to give a thicker texture, if desired.

By Bill

Ingredients

• ✓ salsa
• hot dog
• taco seasoning mix
• hot dog bun
• guacamole
• jalapeno pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C). Make sure the air fryer is at temperature for at least 4 minutes.
2. 2 Cut 5 slits into each hot dog. Evenly rub 1/2 teaspoon taco seasoning over each hot dog.
3. 3 Cook hot dogs in the air fryer basket for 5 minutes.
4. 4 Place hot dogs in buns and return to the basket. Cook until buns are toasted and hot dogs are crisp, about 4 minutes more.
5. 5 Top hot dogs with equal amounts of guacamole, salsa, and jalapenos.

By Buckwheat Queen

Ingredients

• ✓ salsa
• fish stick
• vegetable oil
• corn tortilla
• red cabbage
• tartar sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Fry tortillas until soft. Drain on paper towels.
4. 4 Fill heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

By Chris

Ingredients

• ✓ salsa
• empanada pastry
• chicken
• neufchatel cheese
• salt
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
3. 3 Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ salsa
• cooking spray
• ham steak
• apricot nectar
• apricot preserves
• brown sugar
• taco seasoning

Instructions

1. 1 Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
2. 2 Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
3. 3 Transfer ham steak to a platter and cover with sauce.

By tea and honey

Ingredients

• ✓ salsa
• pork chop
• black pepper
• olive oil
• black bean
• cilantro

Instructions

1. 1 Season pork chops with pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
3. 3 Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By lovebeingamom

Ingredients

• ✓ salsa
• green onion
• mayonnaise
• sourdough bread
• turkey
• pepper jack cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, mayonnaise, and salsa in a small bowl until well combined.
3. 3 Spread sauce over each bread slice. Layer turkey and pepper Jack cheese on 4 bread slices. Top with remaining bread slices to make 4 sandwiches.
4. 4 Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in hot butter until bottoms are lightly toasted. Add remaining butter to the skillet, then flip sandwiches over. Cook until browned on the other side and cheese is melted.

By Mom22GreatKids

Ingredients

• ✓ salsa
• chicken breast
• lime
• salt
• black pepper
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
3. 3 Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
4. 4 Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keykeelee

Ingredients

• ✓ salsa
• flour tortilla
• butter-flavored cooking spray
• chicken
• corn
• mexican cheese blend
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
3. 3 Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
4. 4 Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
5. 5 Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
6. 6 Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

By fabeveryday

Ingredients

• ✓ salsa
• olive oil
• mushroom
• white rice
• chicken breast
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add mushrooms; cook and stir.
3. 3 Combine mushrooms, rice, salsa, chicken, Cheddar cheese, and sour cream in a bowl; transfer to a greased casserole dish.
4. 4 Bake in the preheated oven for 25 to 35 minutes.

By NEKAYAH

Ingredients

• ✓ salsa
• chicken breast
• chili powder
• garlic powder
• cumin
• onion powder
• green chile pepper

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
2. 2 Cook on Low until chicken breasts are very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks.

By EverFit Montana

Ingredients

• ✓ salsa
• chicken breast
• garlic powder
• cumin
• chili powder
• salt
• pinto bean
• corn

Instructions

1. 1 Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook on Low for 6 to 8 hours.
2. 2 About 3 to 4 hours before you want to eat, remove chicken to a cutting board and shred with 2 forks. Return meat to the slow cooker.
3. 3 Stir in pinto beans and corn. Simmer until ready to serve.

By Sarah Jane

Ingredients

• ✓ salsa
• ground turkey
• egg
• red bell pepper
• yellow bell pepper
• onion
• bread crumb
• lemon pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Roll into a small loaf and place on a foil-lined baking sheet.
3. 3 Bake in the preheated oven for 25 minutes.

By SUSAN E. MURPHY

Ingredients

• ✓ salsa
• butter
• chicken breast
• taco seasoning mix
• sour cream
• jalapeno pepper
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
2. 2 Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan.
3. 3 Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken.
4. 4 Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more.
5. 5 Let casserole cool before cutting into pieces and garnishing with green onions.

By Soccerchef

Ingredients

• ✓ salsa
• canola oil
• onion
• garlic
• lentil
• taco seasoning
• chicken broth
• taco shell

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add lentils and taco seasoning; cook and stir 1 minute.
2. 2 Add chicken broth; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25 to 30 minutes.
3. 3 Uncover the skillet; cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
4. 4 Serve about 1/4 cup lentil mixture in each taco shell.

By MK!

Ingredients

• ✓ salsa
• ground beef
• taco seasoning mix
• green bell pepper
• onion
• pepperjack cheese
• sour cream
• hamburger bun

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties.
3. 3 Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.

By APRILNILS

Ingredients

• ✓ salsa
• tomato
• zucchini
• water
• oregano
• basil
• salt
• pepper

Instructions

1. 1 In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.

By Jerry the Kid

Ingredients

• ✓ salsa
• aluminum foil
• ground beef
• bread crumb
• milk
• taco seasoning mix
• baking potato
• cheddar cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Cut four 12x18-inch sheets of aluminum foil.
2. 2 Mix ground beef, bread crumbs, milk, and taco seasoning mix together in a medium bowl until well blended. Shape into four 4-inch patties. Mix potatoes and salsa in another medium bowl.
3. 3 Place 1 patty onto each piece of foil and top with 1/4 of the potato mixture and 1/4 of the Cheddar cheese. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
4. 4 Place packets, seam-side up, on the preheated grill. Cover the grill and cook, rearranging the packets several times, until patties are cooked through and potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By Deb H

Ingredients

• ✓ salsa
• onion
• butter
• taco seasoning
• ground beef
• garlic powder
• tomato sauce
• hamburger bun

Instructions

1. 1 Mince enough onion to get 1/4 cup. Set remaining onion aside.
2. 2 Melt butter in a skillet over medium heat. Add 1/4 cup minced onion and 1 teaspoon taco seasoning. Cook until onion is translucent and fragrant, about 5 minutes.
3. 3 Transfer onion to a medium bowl; add ground beef, 2 teaspoons taco seasoning, and garlic powder. Mix well and shape into 4 hamburger patties.
4. 4 Pour tomato sauce into a large skillet over medium-high heat. Add salsa and remaining 1 teaspoon taco seasoning. Mix to combine.
5. 5 Shave remaining onion into thin slices using a mandolin. Add to tomato mixture. Add hamburger patties and cook in the sauce until internal temperature reaches 170 degrees F (76 degrees C), about 5 minutes per side.
6. 6 Toast the hamburger buns if desired. Top buns with hamburger patties and sauce, and other desired toppings.

By thedailygourmet

Ingredients

• ✓ salsa
• aluminum foil
• chipotle cheddar cheese
• ground beef
• tortilla chip
• green onion
• garlic salt
• chili powder
• hamburger bun

Instructions

1. 1 Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
2. 2 Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
3. 3 Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
4. 4 Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.

By Reynolds KitchensR

Ingredients

• ✓ salsa
• cooking spray
• tortilla chip
• chicken
• mexican cheese blend
• corn
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread crushed chips out on the bottom of the prepared baking dish.
3. 3 Stir chicken, 1 cup cheese, salsa, corn, condensed soups, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
4. 4 Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

By Ashley Rawls