Recipes

Two Ingredient Crock Pot Salsa Chicken

Ingredients:

Shredded chicken:
4 boneless, skinless chicken breasts
2 cups Mrs. Miller’s Chunky Salsa, Mild or Hot
salt and pepper

Taco ingredients: 

Fresh lime wedges for serving, tomatoes, lettuce, taco blend cheese, avocados, your preference

Directions:

Place chicken breasts in a crock pot and cover with salsa. Toss until the chicken is covered. Then Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 day. Use shredded chicken and taco ingredients to make flavorful chicken tacos. 

Servings: Makes about 6 cups shredded chicken (serves approx. 10)

Tangy Chicken Fajitas

Tangy Chicken Fajitas

Ingredients:

1/2 cup olive oil
1/2 cup white vinegar
1/2 cup fresh lime juice
2 (0.7 oz. each) dry Italian salad dressing mix

3 whole boneless skinless chicken breasts, cut into thin strips
1 onion, sliced
1 green pepper, sliced

Directions:

Combine olive oil, white vinegar, lime juice, and salad dressing mix in a large shallow container or large plastic Ziploc bag.

Add chicken breasts, onion, and green pepper. Cover and marinate for 3-6 hours. Drain well. In a large skillet, heat oil on high heat. Sauté chicken and vegetables until chicken is cooked through and onion is translucent. Serve with "Best Spanish Rice" in the side dish section, tortillas, sour cream and Mrs. Miller’s Chunky Salsa.

Servings: 6

Taco Bean Soup

Taco Bean Soup

Ingredients:

1 lb. Sausage, browned, crumbled, and drained
1 can 16 oz. Mrs. Miller’s Hot or Mild Chunky Salsa
1 can 14.5 oz. Tomatoes, diced and not drained
1 can 15 oz. Corn, not drained
1 can 15 oz. Black Beans, not drained
1 can 15 oz. dark red Kidney Beans, not drained
1 envelope dry Hidden Valley Ranch dressing mix
1 envelope dry Taco Seasoning
1 can 4 oz. green Chilies, chopped
1 small Onion, diced

Directions:

Combine all ingredients in a large pot and bring to a boil over medium heat, stirring occasionally. Simmer on low heat for about 30 minutes. 

Serve with crushed tortilla chips or corn chips, shredded cheddar cheese and sour cream. 

Note: You may also place all ingredients into a crock pot and cook on low for 4-6 hours. 

Tortilla Soup

Tortilla Soup

Ingredients:

4 corn tortillas, 6 inches in diameter
2 tsp. olive oil

46 oz. chicken broth
1 jar (16 oz.) Mrs. Miller’s Chunky Salsa, hot or mild
1 bay leaf
2 cloves garlic, minced
1/2 tsp. cumin
1/8 tsp. crushed red pepper, optional
1 can (15 oz.) black beans, rinsed and drained
1 can (15.25 oz.) whole kernel corn, drained

2-3 skinless boneless chicken thighs, cut into 1/2 inch strips
1/4 cup uncooked white rice

2 green onions, sliced
1/4 cup chopped fresh cilantro
Juice of 1 fresh lime

Directions:

Preheat oven to 350°. Brush one side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4 inch wide strips. Spread onto a non-stick baking sheet. Bake until golden, about 15 minutes. Cool. Bring chicken broth, salsa, bay leaf, garlic, cumin, crushed red pepper, black beans, and corn to a boil in a large pot; reduce heat and simmer 5 minutes. Add chicken thighs and white rice and simmer about 15 minutes until rice is tender and chicken is cooked. Stir in green onion, cilantro, and lime. Season with salt and pepper. Serve with shredded cheddar cheese, sour cream and tortilla strips.

Servings: 6

Note: I have made this successfully in the crock pot. Add all ingredients to the crock pot except rice, green onion, cilantro and lime juice. Cook on high for 3-4 hours or on low for 5-6 hours. Add rice 15 minutes before serving and the green onion, cilantro and lime juice just before serving.

Black Bean Shrimp Salad

Black Bean Shrimp Salad

Ingredients:

1 lb. cooked medium shrimp, peeled and deveined
1 can (15 oz.) black beans, rinsed and drained
1 small green pepper, julienned
1 small onion, thinly sliced
1/2 cup chopped celery

2/3 cup Mrs. Miller's Chunky Salsa
2 Tbsp. minced fresh cilantro
2 Tbsp. fresh lime juice
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. honey
1/2 tsp. salt
1/8 tsp. grated lime peel, optional

Directions:

Combine shrimp, black beans, green pepper, onion, and celery in a large bowl. Pour remaining ingredients over shrimp mixture and toss to coat. Refrigerate at least 2 hours. Serve on a lettuce lined platter or salad plates. Garnish with cherry tomatoes if desired.

Servings: 6

Best Spanish Rice

Best Spanish Rice

Ingredients:

2 Tbsp. Oil
2 Tbsp. Onion, chopped
1 ½ cups uncooked Rice
2 cups Chicken broth
1 cup Mrs. Miller’s Chunky Salsa, hot or mild

Directions:

Heat oil in large skillet over medium heat. Stir in onion and cook until tender, about 5 minutes. Mix rice into skillet stirring often until rice begins to brown. Stir chicken broth and salsa into browned rice and onions. Reduce heat, cover until liquid has been absorbed.

Servings: 5

Bean & Cheese Quesadillas

Bean & Cheese Quesadillas

Ingredients:

1 Tbsp. Jalapeno Pepper, finely chopped
1/2 cup Sweet Onion, finely chopped
1/4 cup Green Bell Pepper, finely chopped
1 Tbsp. Olive Oil

1 clove garlic, minced
1 can (16 oz.) refried beans
1 cup shredded cheddar cheese
1/4 tsp oregano
1/2 tsp chili powder
1 can (15 oz.) whole kernel corn, drained
1/4 tsp cumin
salt and pepper to taste

8-10 large flour tortillas
canola oil for frying

Directions:

Sauté Jalapeno Pepper, onion, green pepper, and olive oil in a large skillet over medium heat until vegetables are tender. Next add garlic, refried beans, cheddar cheese, oregano, chili powder, corn, cumin, salt, and pepper to the sautéed vegetables. Stir well and heat through. Set aside. Mixture will be very thick.

Then place about 2 Tbsp. canola oil into a large no-stick skillet. Heat oil over medium heat until hot. While pan is warming, spread bean and vegetable mixture onto one tortilla about 1/4-1/2 inch thick, staying away from edges about 1/4 inch. Place into hot oil, tortilla side down. Sprinkle extra cheddar cheese over top. Top with another tortilla. Fry until golden brown on each side, flipping only once. Place onto paper towel to drain. Slice into 4 wedges. Repeat until bean mixture is used up, or refrigerate leftover bean mixture for another meal or snack.

Note: Serve with Mrs. Miller’s Chunky Salsa and sour cream, if desired.

Chicken Nacho Dip

Chicken Nacho Dip

Ingredients:

1 can 16 oz. Mrs. Miller’s Hot or Mild Chunky Salsa
8 oz. cream cheese, cubed
8 oz. Velveeta cheese, cubed
1 cup cooked chicken, diced
1/4 cup sweet onion, finely chopped
1-1/2 Tbsp. taco seasoning
2 Tbsp. jalapeno pepper, seeded and minced
1 can 15.5 oz. black beans, lightly drained

Directions:

Place all ingredients into a medium crock pot. Cook on high for about 1 hour, stirring occasionally until cheese has melted and dip is hot. Cook on low for up to an hour until ready to serve.

Mexican Deviled Eggs

Mexican Deviled Eggs

Ingredients:

8 hard cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup Mrs. Miller’s Chunky Salsa
2 Tbsp. sliced green onions
1 Tbsp. sour cream
Salt to taste

Directions:

Slice eggs in half lengthwise; remove yolks and set whites aside. Mash yolks. Add remaining ingredients to mashed yolks. Stir well. Fill egg whites evenly. Serve immediately or chill until ready to serve.

Servings: 16

Taco Joe Dip

Taco Joe Dip

Ingredients:

1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (16 oz.) Mrs. Miller’s Chunky Salsa
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies
1 envelope taco seasoning
1/2 cup chopped onion

Directions:

Combine in a 5 qt. slow cooker. Cover and cook on low for 5-7 hours, or on high for 2-3 hours. Serve with tortilla chips.

Servings: 28

Note: I have made this many times and often someone requests the recipe. Always a hit! Use hot or mild salsa to suit your taste. -Maria

Mexican Breakfast Pizza

Mexican Breakfast Pizza

Ingredients:

1 garlic clove, minced
1 onion, chopped
1 Tbsp. oil
1/4 cup oil
6 white corn tortillas, cut into 1 inch pieces
5 eggs, beaten
Salt and pepper
1 cup Mrs. Miller's chunky salsa
1 cup shredded cheddar cheese

Directions:

Sauté garlic and onion in 1 Tbsp. oil. Remove from pan. Set aside. Add ¼ cup oil to the same pan and fry tortillas until they are lightly golden. Then return garlic and onion to pan. Pour eggs and salt and pepper into pan over top of tortillas. Cover and cook on low for 10-15 minutes. Stir occasionally, taking care so it keeps a nice round shape. Place salsa and cheddar cheese over top of cooked eggs. Allow to melt before serving.

Servings: 4