Type what you have

Ingredients

• ✓ chunky salsa
• chickpea
• black bean
• kidney bean
• pinto bean
• corn kernel
• chili powder
• vegetable oil
• cumin
• lime juice
• parsley

Instructions

1. 1 Rinse canned beans in a colander under running water; drain.
2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Ingredients

• ✓ chunky salsa
• ground beef
• beef broth
• shell pasta
• cheddar cheese soup

Instructions

1. 1 Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
2. 2 Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
3. 3 Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

By Campbell's Kitchen

Ingredients

• ✓ chunky salsa
• ground beef
• onion
• brown sugar
• egg
• bread crumb

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Lightly mix the ground chuck, onion, brown sugar, egg, salsa, and bread crumbs in a bowl, and spoon into the prepared baking dish.
3. 3 Bake in the preheated oven for about 45 minutes, until the meatloaf is cooked all the way through and the top is browned. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Ann Philbeck

Ingredients

• ✓ chunky salsa
• vegetable broth
• corn
• red pepper
• green pepper
• black bean
• tortilla chip
• mexican cheese blend

Instructions

1. 1 Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
2. 2 Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

By abarthle

Ingredients

• ✓ chunky salsa
• ground beef
• water
• taco seasoning mix
• cream of mushroom soup
• cream of chicken soup
• corn tortilla
• mexican cheese blend

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat; cook and stir until evenly browned. Add water and taco seasoning; reduce heat to low and simmer 15 minutes.
2. 2 Combine salsa, cream of mushroom soup, and cream of chicken soup in a medium bowl. Reserve 3 cups cheese; stir remaining 1 cup cheese into salsa mixture.
3. 3 Place 1 layer tortillas to cover bottom of a slow cooker. Top with 1 layer ground beef mixture and 1 layer reserved cheese. Repeat layering with remaining tortillas, beef mixture, and cheese, ending with 1 layer tortillas, topped with remaining cheese. Cover slow cooker.
4. 4 Cook on High for 45 to 60 minutes.

By AIMS312

Ingredients

• ✓ chunky salsa
• egg
• milk
• green pepper
• onion
• mexican-style cheese blend
• salt
• black pepper
• ground beef
• taco seasoning mix
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk together eggs, milk, salsa, bell pepper, onion, and cheese in a bowl. Season with salt and pepper. Set aside.
3. 3 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in taco seasoning.
4. 4 Spread meat mixture into pie crust placed in a 9-inch pie dish. Pour egg mixture over beef.
5. 5 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

By RockingItCountryStyle

Ingredients

• ✓ chunky salsa
• sweet potato
• vegetable oil
• turkey sausage
• red bell pepper
• onion
• garlic
• cumin
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
2. 2 Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
3. 3 Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
4. 4 Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

By Trinity

Ingredients

• ✓ chunky salsa
• olive oil
• green chile
• mexican cheese blend
• corn
• egg
• vegetable oil
• milk
• corn bread mix
• taco seasoning mix
• green chile
• hot tomato sauce
• mexican-style corn
• ground beef
• black pepper
• salt
• onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add 2 tablespoons olive oil and garlic to a cold skillet; cook over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir in onion, salt, and black pepper; cook until onion is translucent, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
3. 3 Stir 2 cans Mexican-style corn, salsa, tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer ground beef filling to a 9x13-inch casserole dish.
4. 4 Combine cornbread mix, milk, vegetable oil, and egg in a bowl; fold in 2 cans drained Mexican-style corn, Mexican cheese blend, 1 can drained green chiles, and 1 tablespoon olive oil. Spoon cornbread mixture over ground beef filling.
5. 5 Bake in the preheated oven until a toothpick inserted into cornbread comes out clean, about 30 minutes.

By bcummings221

Ingredients

• ✓ chunky salsa
• egg
• onion
• barbecue sauce
• mustard
• ketchup
• parmesan cheese
• sriracha sauce
• soy sauce
• malt vinegar
• meatloaf seasoning mix
• salt
• garlic powder
• black pepper
• ground beef
• sausage
• bread crumb
• barbecue glaze
• barbecue sauce
• mustard
• ketchup
• worcestershire sauce

Instructions

1. 1 Stir salsa, eggs, onion, ¼ cup barbecue sauce, ¼ cup mustard, ¼ cup ketchup, Parmesan cheese, Sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl; stir in beef and sausage until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
2. 2 Line a container with plastic wrap with several inches overhang; pack meatloaf mixture into the container. Refrigerate until set, 3 to 4 hours.
3. 3 Preheat a smoker to 250 degrees F (121 degrees C) and add wood chips according to manufacturer's directions.
4. 4 Line a wire rack with aluminum foil; place in an aluminum foil-lined cake pan. Lift meatloaf onto the prepared rack using the plastic wrap overhang; discard plastic wrap.
5. 5 Smoke meatloaf until no longer pink in the center, about 3 hours.
6. 6 Combine barbecue glaze, 2 tablespoons barbecue sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl; baste meatloaf with topping.
7. 7 Continue smoking until an instant-read thermometer inserted into center reads 185 degrees F (85 degrees C), 1 to 2 hours more.

By TUBB