196412 kamut salsa wraps cojita cheese Recipes

mayonnaise, bread, salsa, deli turkey, colby, tomato, sliced thin, lettuce leaves

green onions , cut into 1 1/2 inch pieces, garlic cloves, ground cumin, salt, cannellini beans (rinsed and drained ), mayonnaise, lemon juice, salsa

olive oil, stewing beef, cut into 1 1/2-inch chunks (i ve used both rump roast and chuck), chopped onion, taco seasoning, salsa , verde* (i like lavictoria thick and chunky.)

salsa (thick and chunky is best.), sour cream (any fat content), dry ranch dressing mix

salsa, black beans, drained, corn, drained, cilantro, lime juice, cumin

boneless skinless chicken breasts , cut into thin strips, vegetable oil, green pepper , cut into thin strips, salsa, water, lemon-pepper seasoning, uncooked instant rice

fast rising yeast, salt, sugar, chopped fresh cilantro, white flour, soft margarine, water , plus, water, salsa

chicken breasts, thawed and diced, olive oil, onions, garlic cloves (2 tsp. if using pre minced ), salt and pepper, ground cumin, chicken broth, salsa verde (pace), fresh jalapeno pepper, seeded and chopped (use more or less depending on how hot you like it), orange bell pepper (any can be used, i prefer orange because the color looks nice), tomatillos (use more if you prefer a more chunky chili or a more mild flavor), cilantro leaf, finely chopped, white beans

milk, salsa, butter, egg, sugar, salt, yellow cornmeal, bread flour, yeast

your favorite salsa (can use your own ), lime juice, hoisin sauce, salt and pepper (optional)

chicken breasts, pineapple (the ring kind is best ), salsa (spicy is especially good), onion (thinly sliced ), red wine vinegar, black pepper

boneless skinless chicken breasts (1 1/4 lb), whole grain buns, split, black bean dip, organic garlic cilantro salsa, shredded lettuce

olive oil, diced yellow sweet onion, pesto sauce (bought or homemade ), fresh lime juice, shredded monterey jack cheese, cooked chicken (sliced or shredded, seasoned well ) or 2 cups beef (sliced or shredded, seasoned well), soft-taco-sized flour tortillas (can use whole wheat), salsa , for serving

pork loin roast, salsa verde (we use 8 oz. cans of herdez from h-e-b, 1 can per lb of pork), water (again , 1 can per lb of pork)

salsa (store bought or homemade ), spanish onion (white ), stalks celery, cucumber, red bell pepper, yellow bell pepper, orange bell pepper, green bell pepper, mango, tomatoes, cilantro, cumin

olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas, button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups), serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced, chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves, salt, fresh corn tortillas (or flour tortillas if good corn tortillas are not available), mexican melting cheese (quesillo, asader, or the like) or monterey jack or mild cheddar, shredded (about 2 cups), salsa, store bought or home made