Archive for the ‘Salsa’ Category

Chicken Salsa Verde Bake

chicken-salsa-verde-bake
Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 25 min
Bake Time: 30 min

  • 2 tablespoons vegetable oil
  • 2 1/4 pounds skinless, boneless chicken breasts
  • Two 16-ounce jars salsa verde
  • One 15-ounce can kidney beans, rinsed and drained
  • 1 onion, finely chopped
  • 1 cup sour cream
  • 3 cups crushed tortilla chips
  • One 8-ounce bag shredded Mexican-style cheese
  1. Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
  2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

*Personal Review: No Review Yet**

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Chicken Nacho Bake

chicken-nacho-bake
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  1. Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
  2. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
  3. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

**Personal Review: No Review Yet**

Tex-Mex Lasagna

mex-lasagna-ck-642373-l
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles (such as Barilla or Vigo)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1/4 cup chopped green onions
  1. Preheat oven to 450°.
  2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

**Personal Review: No Review Yet**

Santa Fe Grilled Chicken Salad Wrap


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, two wraps each

  • 4 cups torn romaine lettuce
  • 1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
  • 1 large tomato, chopped
  • 1 can (11 oz.) whole kernel corn, drained
  • 1/2 cup KRAFT Mexican Style Shredded Cheese
  • 1/4 cup KRAFT Ranch Dressing
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 8 TACO BELL® HOME ORIGINALS® Flour Tortillas
  1. Toss romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
  2. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

**Personal Review: No Review Yet**

Spicy-Sweet Pork Tenderloin


Recipe & picture courtesy of My Recipes

Serves 4

  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon bottled minced fresh ginger
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
  • 1/3 cup bottled salsa
  • 1 tablespoon seedless raspberry preserves
  • 2 tablespoons chopped fresh cilantro
  1. Combine first 3 ingredients in a bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.
  3. Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

**Personal Review: No Review Yet**

Taco Salad Bowls


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

  • 4 flour tortillas (8 inch)
  • 1 Tbsp. chili powder, divided
  • 3/4 lb. extra lean ground beef
  • 1 cup matchlike carrot sticks
  • 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
  • 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
  • 4 cups torn salad greens
  • 1 large tomato, chopped
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
  • 1/4 cup chopped fresh cilantro
  1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
  3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

**Personal Review: No Review Yet**

Taco Bake


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 35 min
Makes: 6 servings, 1 cup each

  • 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
  • 1 lb. ground beef
  • 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
  • 1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  1. Heat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
  2. Stir sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.
  3. Bake 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

**For extra crunch, prepare and bake as directed, topping with 1/2 cup coarsely crushed tortilla chips along with the salsa and cheese. 

**Personal Review: Really easy to make – I added chopped onions while cooking the meat mixture.  I also added the chips on top as well.  It tasted awesome.**