- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped tomatoes
- 7 (8 inch) flour tortillas
- 2 cups shredded reduced-fat Cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
- Preheat oven to 400.
- In a large bowl, mash pinto beans.
- Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish.
- Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
- Top with 1/4 cup cheese, and cover with another tortilla.
- Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
- Repeat layering twice.
- Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes.
- Cut into wedges, and serve with salsa and sour cream.
- 1 (16 oz) jar Salsa Verde
- 2 cups shredded pepper jack cheese
- 3 cups (12 oz) cooked, chopped chicken
- 8 medium (soft taco size) flour tortillas
- Preheat oven to 350.
- Spray a 9×13 baking dish with cooking spray.
- Spoon a thin layer of salsa verde into the bottom of the dish.
- Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl.
- Spoon about 1/3 cup mixture down the middle of a tortilla.
- Fold sides over and place seam side down in prepared baking dish.
- Top with remaining salsa and 1 cup shredded cheese.
- Bake uncovered for 20-30 minutes until bubbly.
- 1 egg
- 1/4 cup sour cream
- 1/4 cup salsa
- 2 tablespoons taco seasoning
- 1/4 cup diced onion
- 1/4 cup shredded cheddar cheese
- 1/2 cup to 1 cup crushed Doritos (flavor of your choice)
- 1 pound hamburger
- extra shredded cheddar cheese for the top
- 1/2 cup salsa for the top
- garnish with: lettuce, tomatoes, onions, black olives, salsa, and sour cream
- In a large bowl, mix together the first 6 ingredients.
- Add hamburger and mix well.
- Add Doritos until it has the consistency of regular meatloaf.
- Place meatloaf mixture in a baking dish.
- Bake at 350 for an hour or until done.
- Add the extra salsa and then the cheese on top.
- Return to the oven just until the cheese melts, about 5 minutes.
- Serve with lettuce, tomatoes, onions, black olives, salsa, and sour cream if desired.
- 8 eggs, lightly beaten
- 1/2 cup milk
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon butter
- 2 cups frozen pepper and onion stir-fry mix
- 1 (15.25 ounce) can corn, drained
- 3/4 cup shredded pepper jack cheese
- 3/4 cup salsa
- Preheat broiler.
- Whisk eggs, milk and garlic powder, chili powder and cumin in a medium bowl and set aside.
- Melt butter over medium heat in a large cast iron or oven-safe skillet.
- Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
- Add corn to skillet.
- Pour egg mixture over vegetables in skillet.
- Cook over medium heat.
- As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set.
- Sprinkle with cheese.
- Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
- Serve with salsa.
- 1 pound ground meat (beef, turkey or chicken)
- 1 1.25 oz packet taco seasoning mix
- 1 11 oz bag Doritos, taco flavor
- 1 16 oz jar mild salsa
- 1 pound mexican blend shredded cheese
- 1 can black beans, drained
- 1 medium onion, diced
- 8 oz jar taco sauce, mild
- 8 oz sour cream
- Preheat oven to 350 degrees.
- Cover a half sheet pan with aluminum foil.
- Prepare taco beef per seasoning mix pack instructions.
- Spread Doritos on a half-sheet pan.
- Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
- Bake for 5-8 minutes or until cheese is melted.
Source: Marks family recipe
- 16 ounce jar of hot salsa (or heat level of choice)
- 2 pound block of Velveeta
- Cut Velveeta into approximately 1 inch cubes.
- Spray a large microwave safe bowl with non-stick cooking spray.
- Put about a third of the cheese in the bowl. Top with half the salsa. Put another layer of cheese, then salsa. Then finish with cheese.
- Microwave on 50% power for 10 minutes stirring halfway through.
- Microwave on 50% power for an additional 10 minutes stirring halfway though (yes, this gets done twice).
- If needed, you can continue cooking at 50% power for 2 minutes at a time. Stir well and cool slightly.
- Serve with tortilla chips.
Source: Marks family recipe
• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.