When the temperature goes down, it’s normal for thoughts and longings to move in the direction of relieving and healthy solace nourishments. There’s not at all like a decent goulash or a bowl of hot bean stew to make you feel great everywhere.

To kick up the enjoyment in your most loved dinners, attempt some solace foods with salsa included in with the general mishmash. Salsa and Picante Sauces are helpful approaches to include diverse flavors and warmth up the entire family with a delightful supper.

These formulas are quick and simple, making them amazing weeknight meals for the bustling cook.

Turn Up the Heat! 

Here are some more thoughts from Pace Foods to help you put some speed into your most loved food.

Lively Grilled Cheese 

Dunk your flame broiled cheddar sandwich into thick salsa or Picante sauce for a full enhanced, zingy kick.

Party Meat Loaf 

Utilize stout Salsa or Picante sauce rather than tomato sauce or ketchup for a delicious, fiery meat daydream. Just before serving, best with more salsa!

Soup Toppers 

Mix any tasty seasoned salsa into your soup for a crisp new taste. Attempt it in dark bean, tomato or vegetable soup.

Party Rice 

Tired of making similar old side dishes? To spruce up any dinner, mix thick salsa or Picante sauce into your cooked rice for an enthusiastic side dish the entire family will love.

Monterey Chicken Tortilla Casserole

Prep: 10 minutes

Cook: 40 minutes

Makes: 4

  • One container coarsely disintegrated tortilla chips
  • Two mugs cubed cooked chicken OR cooked turkey
  • One can (around 15 ounces) cream-style entire portion corn
  • 3/4 container Pace Picante sauce
  • 1/2 container cut set ready olives
  • 1/2 container destroyed cheddar
  • Chopped green pepper OR red pepper
  • Tortilla chips
  1. Layer disintegrated chips, chicken, corn and Picante sauce in a 1-quart meal. Beat with olives and cheddar.
  2. Toast at 350°F for 40 minutes or till hot. Best with peppers. Present with chips.

Chipotle Chili 

Prep: 15 minutes

Cook: 8 hours

Makes: 8

  • One jostle (16 ounces) Pace Chunky Salsa
  • One container water
  • Two tablespoons stew powder
  • One teaspoon ground chipotle chile pepper
  • One huge onion, hacked (around one glass)
  • 2 pounds meat for stew, cut into 1/2-inch pieces
  • One can (around 19 ounces) red kidney beans, flushed and depleted
  • Shredded cheddar (discretionary)
  • Sour cream (discretionary)
  1. Stir salsa, water, stew powder, chipotle pepper, onion, meat and beans in a three 1/2-quart moderate cooker.
  2. Cover plus cook on LOW for 8 to 9 hours* or until the hamburger is fork-delicate. Present with cheddar as well as acrid cream, if sought or on steep for 4 to 5 hours.

 

2-Step Beefy Taco Joes 

Prep: 5 minutes

Cook: 10 minutes

Makes: 8

  • 1 pound ground hamburger
  • One can (10 3/4 ounces) Campbell’s Condensed
  • Tomato soup (Regular OR 25% Less Sodium)
  • One glass Pace Thick and Chunky Salsa
  • 1/2 glass destroyed cheddar
  • 8 Pepperidge Farm Sandwich rolls, any assortment
  1. Brown ground meat in skillet. Pour off fat.
  2. Add soup and salsa. Warm through. Best with cheddar! Serve on rolls.

 

Mexican Four Cheese Potatoes Au Gratin 

Prep: 10 minutes

Heat: 50 minutes

Stand: 10 minutes

Makes: 6

  • One bump (16 ounces) Pace Mexican Four Cheese Salsa con Queso
  • 3/4 glass Swanson Chicken Stock (Regular, Natural Goodness™ OR Certified Organic)
  • 1/4 glass overwhelming cream OR creamer
  • Three medium potatoes, peeled and daintily cut (around three containers)
  1. Stir queso, soup, and cream together in medium bowl.
  2. Put share of the potatoes in a 2-quart shallow preparing dish. Pour HALF of queso blend over potatoes. Rehash with outstanding potatoes and queso blend.
  3. Temper at 350°F for 50 minutes or until potatoes are delicate. Let remain for 10 minutes.

 

Mexi-Mac 

Prep: 5 minutes

Cook: 20 minutes

Makes: 4

  • 1 pound ground hamburger
  • One glass Pace Picante sauce
  • One tablespoon bean stew powder
  • One can (14 1/2 ounces) entire peeled tomatoes, cut up
  • One glass solidified entire portion corn
  • Three glasses cooked elbow pasta
  • 1/2 glass destroyed cheddar
  • Sliced avocado
  • Sour cream
  1. Cook meat in skillet until seared. Pour off fat.
  2. Add picante sauce, stew powder, tomatoes and corn. Warmth to a bubble! Cook over low warmth 10 minutes. Include pasta. Sprinkle with cheddar. Cover and warmth until cheddar dissolves. Embellish with avocado and harsh cream.

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