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Crispy Southwest Salad
Lunch American

Crispy Southwest Salad

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cook bacon in a large skillet over medium-high heat until crisp. Drain on a paper-towel lined plate. Crumble when cool.
  3. 3 Meanwhile, spread ham, peppers, and corn in separate sections on the prepared baking sheet.
  4. 4 Bake in the preheated oven 10 minutes, tossing halfway through.
  5. 5 Layer corn in bottom of Mason jar; top with cherry tomatoes, ham, bell peppers, cheese, and mixed greens. Top with bacon and tortilla strips.
  6. 6 Serve with salsa or dressing.

By Farmland

Corn and Kale Salad
Lunch American

Corn and Kale Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
  2. 2 Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
  3. 3 Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

By KatieTries2Cook

Make-Ahead Burritos
Lunch American

Make-Ahead Burritos

5.0

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
  2. 2 Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
  3. 3 Divide the bean-rice mixture evenly among the tortillas and roll up.
  4. 4 Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

By domino

Grands! Easy Taco Melts
Lunch

Grands! Easy Taco Melts

4.3

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. 2 In a nonstick skillet, mix cooked beef and 1/2 cup salsa. Cook over medium-high heat, stirring occasionally, until hot.
  3. 3 Press each biscuit into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto the center of each round. Fold dough in half over filling; press to seal. Place on prepared cookie sheet.
  4. 4 Bake in the preheated oven until golden brown, 9 to 14 minutes. Serve with remaining salsa.

By Pillsbury

TexMex Scrambler
Lunch

TexMex Scrambler

3.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
  2. 2 Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.

By HoneeBee

Taco Mix with Black Beans
Lunch Mexican

Taco Mix with Black Beans

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir in black beans, salsa, water, and taco seasoning; cook, stirring frequently, until heated through, 5 to 7 minutes.

By Stephanie Land

Chinese Dan-Bin
Lunch Chinese

Chinese Dan-Bin

3.9

Prep
2 min
Cook
5 min
Total
7 min

Instructions

  1. 1 Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.
  2. 2 Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.

By SCHULZR

Creamy Taco Roll-Ups
Lunch

Creamy Taco Roll-Ups

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
  2. 2 Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

By Laurenluvs17

Easy Taco Pie
Lunch Mexican

Easy Taco Pie

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
  2. 2 Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
  3. 3 Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

By Michelle Blum

Quick Turkey Taco Salad
Lunch

Quick Turkey Taco Salad

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
  2. 2 Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

By Chris Heins

One - Two - Three - Mexican Macaroni Salad
Lunch Mexican

One - Two - Three - Mexican Macaroni Salad

4.3

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
  2. 2 Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.

By JOSLYN H

Mexican Corn Salad
Lunch Mexican

Mexican Corn Salad

4.3

Prep
10 min
Cook
10 min
Total
46 min

Instructions

  1. 1 In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
  2. 2 Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

By Allrecipes Member

Southwest Cheesy Chicken Enchilada Soup
Lunch

Southwest Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  2. 2 Use forks to shred chicken. Stir in cooked rice.
  3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Tex-Mex Tuna Salad
Lunch Mexican

Tex-Mex Tuna Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
  2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
  3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Healthier Taco Salad
Lunch

Healthier Taco Salad

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
  2. 2 Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

By Angela

Mexican Chicken and Black Bean Salad
Lunch Mexican

Mexican Chicken and Black Bean Salad

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
  3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
  4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Andouille and Poblano Quesadillas
Lunch Mexican

Andouille and Poblano Quesadillas

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
  2. 2 Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
  3. 3 Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

By Stephanie S

Simple Sweet and Spicy Chicken Wraps
Lunch Mexican

Simple Sweet and Spicy Chicken Wraps

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
  2. 2 Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.
  3. 3 Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  4. 4 Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.
  5. 5 Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

By Nuclear Rich

Red Enchilada Sauce
Lunch Mexican

Red Enchilada Sauce

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Sauté garlic in hot oil for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
  2. 2 Stir in water; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

By Sara

Julie's Mexican Salad Inspiration
Lunch Mexican

Julie's Mexican Salad Inspiration

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  2. 2 Stir ranch-style dressing and salsa together in a bowl; pour over salad.

By Pamela Allen Kennedy

Chicken Tortilla Soup with Salsa
Lunch Mexican

Chicken Tortilla Soup with Salsa

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
  2. 2 Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

By Betty

Catherine's Spicy Chicken Soup
Lunch Mexican

Catherine's Spicy Chicken Soup

4.8

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. 2 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

By AUNTTAF

Super Salsa Burgers
Dinner American

Super Salsa Burgers

4.5

Prep
5 min
Cook
10 min
Total
15 min

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

Slow Cooker Chicken and Salsa
Dinner American

Slow Cooker Chicken and Salsa

4.5

Prep
5 min
Cook
300 min
Total
315 min

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