Karen Howell
1 lb. hamburger, browned & crumbled
2 tubes Pillsbury Grands biscuits, each cut in 6ths
1 8 oz. jar salsa
2 c. shredded Cheddar cheese
Mix ingredients together and place in greased 9×13 pan. Bake 350°F 30 to 40 minutes until brown and bubbly in center.
You can substitute Italian sausage, sliced pepperoni, and pizza sauce with Mozzarella and Parmesan cheese for an Italian Biscuit Bake.
Anita Poggemiller
1 lb. ground beef
1 onion, diced
1 can Spanish rice
1 can stewed tomatoes
1 small can tomato sauce
1 package dry taco seasoning
shredded Cheddar cheese
shredded lettuce
taco chips
Cook and crumble ground beef along with onion, drain. Put meat, rice, tomatoes, tomato sauce, and taco seasoning into a crock pot and cook on low until you are ready to serve. Break up taco chips onto plate, spoon taco mixture over the chips, add the cheese and lettuce, and serve. So easy and good!
This recipe can be doubled, if you need to.
Submitted by Susan Palmer
This is really fast and really good. Serve with Guacamole and Sour cream on the side.
1 jar Fritos Salsa con Queso (15 1/2 oz jar)
1 can pinto beans
1 can refried beans
1/2 of a 16 oz jar Tostitos Salsa
1/2 - 1 C grated cheddar cheese (lightly packed)
Tortilla chips
Mix beans and refried beans in baking dish. Spread to cover bottom. Spoon salsa on top to cover. Pour on Salsa con Queso to cover. Sprinkle with grated cheddar cheese. Microwave until heated through and cheese is melted. Serve with chips and guacamole and sour cream on the side.
Guacamole
2 ripe avocados
juice of 1/2 lemon (or lime)
1/2 - 1 tsp garlic powder, depending on your taste
Cut avocados in half, remove seed (whack it with the blade of a large knife, twist to loosen and lift to remove). With a spoon, scoop out pulp into a bowl. Add lemon juice and garlic. Mash with a fork or whisk until mostly creamy. Some lumps may remain.
Submitted by Penny Schwickerath
2 cans (15 oz. Each) black beans, rinsed and drained
1 jar (8 oz.) salsa, divided
10 flour tortillas (8 inches)
2 cups (8 oz.) shredded cheddar or Colby-Monterey Jack cheese
sour cream
In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Top with the remaining tortillas; sprinkle with cheese.
Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa. Yield: 5 servings.
Submitted by Kathy Hermann, Cedar Falls, IA
Makes about 5 cups. Note that if you prefer less chunky salsa, you can puree part or all of it in a blender or food processor to the desired consistency. If you prefer spicier salsa, add chili powder or red pepper flakes to taste.
1 20-oz can tomatoes, drained and chopped (reserve juice)
1 cup frozen corn, thawed
1 can black beans, drained and rinsed
6 whole green onions, minced
3 cloves garlic, minced
1 tbsp lemon juice
1/4 cup chopped fresh cilantro
Salt to taste
Combine all ingredients in a non-metal bowl. Add tomato juice to reach desired consistency. Cover; refrigerate 1 hour or more.
Submitted by Susan Palmer, Albuquerque, NM
1 15-oz can black beans
1 11-15 oz. can shoepeg corn, drained
4 Roma tomatoes, chopped
1 large green bell pepper, chopped
1 red bell pepper chopped
1/2 c. purple onion, finely chopped
Jalapeno pepper (optional)
1/3 c. chopped parsley or cilantro
Mix all of the above in a bowl
Mix together
1/3 c. lime juice (2-3 limes)
1/4 c. olive oil
1 tsp. salt
1/2 tsp. ground cumin
1/2 c. purple onion, finely chopped
1/2 tsp. chile powder
Pour over mixed vegetables, stir well.
Submitted by Dee Heidebrecht, Elkland, MO
Dee says, “My two teenage boys (17 & 14) love this dip so much that I taught them to make it on their own. Otherwise, I would have been forever in dip production instead of quilt production. Also, it is comforting to know that they would be able to fend for themselves. I really do not remember where I first had this but it is addictive!”
1 12 oz small-curd cottage cheese (drain excess whey if necessary)
1 green pepper chopped fine
1 bunch (5-6) green scallion onions chopped fine (including part of the green stalk)
1 large tomato chopped
1-2 (or to taste) pickled jalapeno peppers with seeds removed chopped VERY fine
Combine all the above ingredients and serve with Mexican style corn chips (I like Tostitos the best). Be sure to use the two handed method for dipping - one hand scoops and the other is your drip plate. Also - the longer it stands-the more potent the jalapeno so you may have to experiment with your own HOT taste buds. ENJOY!
Submitted by peterw129@hotmail.com
l head iceberg lettuce
l can kidney beans
l 8oz container sour cream
Mayonnaise
grated cheese (cheddar, monterey jack, or whatever you like)
1 can black olives
l to 2 lbs hamburger
l bottle taco seasoning
l bag of corn chips
Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.
Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.
Serve along with the chips either crushed into the salad or on the side.
Submitted by Janet Evans, Scottsdale, Arizona
3 or 4 cans of white northern beans
1- 16 ounce jar of salsa
2-3 cooked chicken breasts cut into bite sized pieces
1 cup shredded jack cheese
1-11/2 tsp. cumin
Put beans, chicken, salsa and half of the jack cheese into crock pot. Add cumin and stir. Cook on low 8 hours. Sprinkle with jack cheese when ready to serve.Sour cream is also a good topping. Try serving it with soft tortillas or taco chips.
Submitted by Sandy Brantley, Haysville KS
1 lb. Lean ground beef
1 onion
taco seasoning mix
1 can red, kidney beans
1 can pinto beans
1 can creamed corn
1 can golden hominy
1 can stewed tomatoes
1 can ROTEL diced tomatoes w/green chilies
1 envelope Original Ranch Style Dressing Mix
shredded Monterey Jack/cheddar cheese
taco chips
Brown ground bef and onion, cook until onion is tender. Drain. Next, add the envelope of taco seasoning to the ground beef and onions, mixing thoroughly. Add the UNDRAINED cans of kidney beans, pinto beans, corn, hominy and tomatoes. Then mix in Ranch Style Dressing Mix. Heat thoroughly.
To Serve: Ladle soup over broken tortilla chips. Top with shredded Monterey Jack/Cheddar Cheese. You could also add a dollop of sour cream in the center of the soup and then add shredded cheese.