Type what you have

Ingredients

• ✓ mild salsa
• white rice
• water
• chicken breast
• monterey jack cheese
• cheddar cheese
• cream of chicken soup
• cream of mushroom soup
• onion

Instructions

1. 1 Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 2 Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. 4 In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. 5 Bake in preheated oven for about 40 minutes, or until bubbly.

By Gweneth

Ingredients

• ✓ mild salsa
• ground beef
• sausage
• onion
• tomato
• tomato sauce
• red kidney bean
• kidney bean
• chili seasoning mix
• garlic powder

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, sausage, and onion; cook and stir until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
2. 2 Stir in stewed tomatoes, tomato sauce, kidney beans, salsa, chili seasoning mix, and garlic powder. Bring to a boil, then reduce the heat to medium-low and simmer until flavors meld, 1 1/2 to 2 hours.

By Shelby Knockenhauer

Ingredients

• ✓ mild salsa
• vegetable oil
• corn
• mushroom
• green bell pepper
• tomato
• nacho cheese sauce
• ground beef
• taco sauce
• potato nugget
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
3. 3 Bake in the preheated oven until beef is no longer pink, about 25 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

By Missy

Ingredients

• ✓ mild salsa
• olive oil
• salt
• fusilli pasta
• ground beef
• taco seasoning mix
• red bell pepper
• ranch dressing
• green onion
• jalapeno pepper
• black olive
• cheddar cheese

Instructions

1. 1 Fill a large pot with water; add oil and salt. Bring to a boil over high heat. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain; set aside.
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until crumbly and browned. Drain excess grease. Stir in taco seasoning mix, remove from heat, and cool completely.
3. 3 Combine salsa, bell peppers, ranch dressing, green onions, jalapeños, and black olives in a large bowl; stir in fusilli, beef mixture, and Cheddar cheese to combine. Cover the bowl with plastic wrap; refrigerate before serving, at least 1 hour.

By Jennifer Snchez

Ingredients

• ✓ mild salsa
• coconut oil
• chili powder
• garlic powder
• cumin
• coriander
• celery
• tomato
• corn
• oregano
• cilantro
• black bean
• water
• white rice
• salt

Instructions

1. 1 Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; cook until fragrant, about 30 seconds. Add celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add tomato, corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa; bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep mixture saucy.
3. 3 Off heat, stir in cooked rice until coated; season with salt.

By DannyBoy

Ingredients

• ✓ mild salsa
• black bean
• vegetable broth
• salt
• cheddar cheese
• sour cream

Instructions

1. 1 Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
2. 2 Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

By theveghead