Salsa Rio Grande Recipes
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
SALSA RIO GRANDE
Steps:
- In a medium bowl, combine the onion, garlic, jalapeños, tomatoes, cumin, cilantro, lime juice, salt, pepper, and hot sauce.
- The salsa can be stored in an airtight container in the refrigerator for up to two weeks.
RIO GRANDE SALAD
Steps:
- Microwave soup and salsa for 3 minutes on high. Arrange lettuce, top with heated soup, cheese, olives, tomatoes, sour cream and Durkee onions. Makes 4 servings.
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