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Ingredients

• ✓ pico de gallo
• olive oil cooking spray
• hash brown potato
• cheddar cheese
• egg
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch glass casserole dish with cooking spray.
2. 2 Place hash browns in the prepared dish; sprinkle Cheddar cheese on top and pour pico de gallo over cheese.
3. 3 Whisk eggs and milk together in a bowl; pour over pico de gallo. Season with salt and black pepper. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Remove foil; bake until top is golden brown, 5 to 10 minutes more.

By Kmonson

Ingredients

• ✓ pico de gallo
• flour tortilla
• chicken breast
• pinto bean
• rice
• mexican blend cheese
• avocado
• jalapeno pepper
• avocado ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare chicken strips according to package directions.
4. 4 Prepare rice according to package directions.
5. 5 Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

By Uncle Ben's

Ingredients

• ✓ pico de gallo
• water
• chicken broth
• pinto bean
• garlic
• red onion
• red pepper flake
• salt
• mozzarella cheese

Instructions

1. 1 Combine 6 1/4 cups water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 hours and 30 minutes. You may need to add more water to keep beans from drying out.
2. 2 Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

By Runnergirl

Ingredients

• ✓ pico de gallo
• olive oil
• onion
• poblano chili
• potato
• flank steak
• garlic powder
• chile powder
• corn tortilla
• cilantro
• hot sauce

Instructions

1. 1 Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
2. 2 Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
3. 3 While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
4. 4 Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

By Potato Goodness

Ingredients

• ✓ pico de gallo
• cooking spray
• tortilla chip
• ground beef
• black bean
• jalapeno pepper
• cheddar cheese
• queso blanco dip
• iceberg lettuce
• sour cream
• water
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. 2 Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
4. 4 Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
5. 5 Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

By Brian Genest

Ingredients

• ✓ pico de gallo
• olive oil
• haddock
• chili powder
• black pepper
• flour tortilla
• guacamole
• sour cream
• lettuce
• cheddar cheese
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass baking pan with a thin coat of olive oil.
2. 2 Slice fish fillets into 4- to 6-inch-long pieces. Place in the prepared baking pan. Sprinkle with chili powder and black pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork and is slightly browned on the outside, about 30 minutes.
4. 4 While fish cooks, warm tortillas in a lightly greased frying pan until slightly browned on both sides.
5. 5 Take a warm tortilla and put 1 or 2 pieces of fish in the middle. Spread about 2 teaspoons guacamole and a thin layer of sour cream over fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Repeat with remaining fish.

By Michael

Ingredients

• ✓ pico de gallo
• beef chuck roast
• sea salt
• black pepper
• olive oil
• baby potato
• carrot
• green chile
• jalapeno pepper
• taco seasoning mix
• garlic pepper seasoning
• hot sauce
• chili powder

Instructions

1. 1 Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
2. 2 Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.

By Charlize Jamieson

Ingredients

• ✓ pico de gallo
• cheddar cheese
• avocado
• black bean
• red bell pepper
• kosher salt
• cumin
• garlic powder
• onion powder
• red enchilada sauce
• corn tortilla
• sour cream
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
3. 3 Pour 1 can enchilada sauce into bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas. Roll tortillas to enclose filling; place seam-sides down into the baking dish. Top with remaining 1 can enchilada sauce; sprinkle with remaining 1 ¾ cups Cheddar cheese.
4. 4 Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and cilantro.

By Chef Oma

Ingredients

• ✓ pico de gallo
• pork shoulder roast
• onion
• orange juice
• cumin
• salt
• oregano
• cayenne pepper
• lime
• plain fat-free greek yogurt
• kosher salt
• chili powder
• corn tortilla
• green cabbage
• red onion

Instructions

1. 1 Make carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, salt, oregano, and cayenne.
2. 2 Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.
3. 3 Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
4. 4 Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and salt. Dust with chili powder.
5. 5 Make tacos: Serve pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.

By Doug

Ingredients

• ✓ pico de gallo
• lime
• red bell pepper
• garlic salt
• hatch chile pepper
• black bean
• vegetable broth
• chipotle pepper powder
• black pepper
• salt
• oregano
• cumin
• chili powder
• garlic
• yellow bell pepper
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
2. 2 Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Cook and stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unlock and remove the lid.
4. 4 Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
5. 5 Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.

By bdweld

Ingredients

• ✓ pico de gallo
• bolillo roll
• butter
• refried bean
• cheddar cheese
• monterey jack cheese
• mexican salsa

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
3. 3 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
4. 4 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
5. 5 Top molletes with Mexican salsa or pico de gallo.

By Jenny Aleman

Ingredients

• ✓ pico de gallo
• chicken breast
• sour cream
• mexican cheese blend
• taco seasoning mix
• cooking spray
• mini sweet bell pepper
• olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Ingredients

• ✓ pico de gallo
• canola oil
• corn tortilla
• ham steak
• onion
• kosher salt
• black bean
• green chile pepper
• cooking spray
• monterey jack cheese
• egg
• black pepper
• avocado
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
3. 3 Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
4. 4 Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
5. 5 Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
6. 6 Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

By NicoleMcmom

Ingredients

• ✓ pico de gallo
• cashew
• aluminum foil
• salsa
• red bell pepper
• nutritional yeast
• turmeric
• salt
• tortilla chip
• black bean chili
• avocado
• cilantro
• lime
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9. 9 Enjoy!

By Shannan Labrador

Ingredients

• ✓ pico de gallo
• butter
• onion
• jalapeno pepper
• chile pepper
• garlic
• chicken broth
• chicken breast
• chili powder
• seasoned salt
• cumin
• cayenne pepper
• flour
• sour cream
• pepperjack cheese
• tortilla chip

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
2. 2 Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
3. 3 Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
4. 4 Spread chips onto a serving platter; top with sauce and pico de gallo.

By belle4397

Ingredients

• ✓ pico de gallo
• green onion
• jalapeno pepper
• sour cream
• cheddar cheese
• black pepper
• oregano
• salt
• garlic powder
• cumin
• paprika
• chili powder
• ground chicken
• onion
• olive oil
• salt
• zucchini

Instructions

1. 1 Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
4. 4 Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
5. 5 Place zucchini slices on the prepared baking pan in a single layer.
6. 6 Bake in the preheated oven for 5 minutes.
7. 7 Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
8. 8 Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

By France Cevallos