Avocado and Tomato Salsa

Avocado and Tomato Salsa

Ingredients

  • 1 Whole Avacado (Peeled and Diced)
  • 4 Roma Tomatoes (Diced)
  • ½ cup Purple Onion (Finely Chopped)
  • ½ cup Bell Pepper (Finely Chopped)
  • 1 Fresh Jalapeño Pepper (Seeded and Chopped)
  • 1 Green Chile (Finely Chopped)
  • 1 clove Fresh Garlic (Minced)
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Olive Oil
  • 4 drops Hot Sauce
  • Salt and Pepper - To taste

Directions

Mix red wine vinegar, olive oil and hot sauce in bowl set aside.
Combine other ingredients and then add to liquid mixture. Stir, trying no to mash avocado.
Allow a couple of hours to chill in refrigerator.
Serve with chips, quesadillas, tacos or burritos and don’t forget the sour cream.

February 8th, 2012 Posted by | Dips & Salsas, Mexican, Recipes | no comments

Black Bean Salsa

Black Bean Salsa

Ingredients

  • 2 12oz. Can Black Beans (Drained and Rinsed)
  • 3 Large Tomatoes (Peeled and Chopped)
  • 2 cloves Fresh Garlic (Minced)
  • 2 Green Onions (Chopped)
  • 2 Fresh Jalapeño Pepper (Seeded and Chopped)
  • 2 tablespoons Fresh Cilantro (Chopped)
  • 2 tablespoons Olive Oil
  • Salt & Pepper to taste

Directions

Combine in glass bowl and stir let sit in refrigerator for at least two hours.
Serve with tortilla chips.
A nice treat to this, is sour cream. Put a small dollop on each chip after dipping in salsa.

Note

If in a hurry, a large can of diced tomatoes can be used, drain off juice. You can use the juice if you think it’s needed.

February 8th, 2012 Posted by | Dips & Salsas, Mexican, Recipes | no comments

Taco Salad II

Taco Salad II

Ingredients

  • 1 Pound Ground Chicken
  • 1 1.25oz. Package Taco Seasoning
  • 1 head Lettuce (chopped or shredded)
  • 2 Large Tomatoes (chopped)
  • 2 Avocados (chopped)
  • 1 10oz. Can Ranch Style Beans
  • 1 cup Grated Cheese
  • 1 8oz. Bottle Catalina Dressing

Directions

Brown chicken in non-stick skillet and add taco seasoning with a ½ cup water. When water is cooked out, set aside.
Combine all other ingredients starting with lettuce. Pour chicken over top. Add Catalina dressing and toss.
Serve immediately, with taco chips, salsa and sour cream.

February 3rd, 2012 Posted by | Main Dishes, Mexican, Recipes, Salads | no comments

Taco Salad

Taco Salad

Ingredients

  • 1½ Pounds Lean Ground Beef
  • 1 16oz. Can Refried Beans
  • 1½ cup Onion (chopped)
  • 1 cup Green Bell Pepper (chopped)
  • 1 teaspoon Garlic (minced)
  • 1 teaspoon Salt & Pepper
  • 1 1.25oz. Package Taco Seasoning
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 10oz. Can Mild Ro-Tel Tomatoes
  • 1 Pound Velveeta Cheese (cubed)
  • 4 Cups Lettuce (shredded)
  • 2 Medium Tomatoes (chopped)
  • 1 2¼oz. Can Black Olives
  • 1 Bag Corn Chips

Directions

Brown meat in large non-stick pan. Drain meat and set aside. Add onions, bell pepper, garlic, salt & pepper. Cook until tender.
Add ground beef back to skillet. Add taco seasoning, cumin and chili powder. Drain Ro-Tel Tomatoes and add liquid to skillet. An additional ½ cup of water can be added. When liquid has reduced set aside.
In a non-stick skillet over low heat add cubed velveeta cheese. When cheese has melted add Ro-Tel Tomatoes. This mixture has to be stired quite often. Once the tomatoes are blended with cheese remove from heat.
In a 9x13 baking dish spead refreid beans. Layer lettuce, tomatoes, olives, meat mixture and finally cheese mixture.

Serve with chips, salsa and sour cream can also be used.

February 3rd, 2012 Posted by | Main Dishes, Mexican, Recipes, Salads | no comments