Tag Archives: Salsa

Chip & Dip Patties


These patties have salsa mixed into them before they are coated in tortilla chips.  They are great with or without a bun.  I found a tasty fresh tomatillo salsa at a local store to make these with.


1 lb Ground Beef
1/4 Cup & 2 Tablespoons Tomatillo Salsa
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 Cups Tortilla Chips, crushed
2 Tomatoes, chopped
1 Avocado, chopped
1 Tablespoon Olive Oil



Combine the beef, 1/4 Cup salsa, salt and pepper together in a large bowl.  Form into 4 patties and coat in the crushed tortilla chips.

Cook the patties in a large skillet over medium-low heat.  Cook to desired doneness, flipping once during cooking.

While the patties are cooking, prepare the topping by combining the tomatoes, avocado, olive oil and remaining salsa.  Season with salt and pepper to taste.

Serve the patties with the avocado salsa on top.


Yield: 4 Servings


-Recipe from Rachael Ray Magazine-

Chicken and Avocado Tostadas

I have recently moved to New Mexico, so I thought this meal was fitting.  This recipe came from a Paleo blog, although I un-paleoed it by using corn tortillas.  Oh well.  There is a local store that I got these fresh corn tortillas and Pico de Gallo from – so delicious!


8 Corn Tortillas
Canola Oil
3 Avocados
2 Limes
1/4 Cup Cilantro, chopped
Salt & Pepper
2 Cups Shredded Chicken
1/4 teaspoon Paprika
Pico de Gallo – Homemade or store bought (about 1 cup)


Preheat oven to 400°F.  Place the tortillas on a baking sheet and lightly oil with canola oil.  Place in oven and bake until crispy, turning once or twice, about 10-15 minutes.

Mash together the avocados, juice of 1 lime and cilantro in a bowl.  Season to taste with salt and pepper.  Set aside.

Toss the chicken with the paprika and the juice of half a lime.  The chicken can be warmed in the microwave for 1 minute if desired.

Serve the tortillas with a spoonful of avocado, some chicken and Pico de Gallo on top.

Serves: 4

-Recipe from Paleo Table

Avodaco, Tomato and Bacon Salsa


This salsa is amazing!  I brought it to my Tuesday night Bible study instead of a salad last week.  Everyone loved it and ate every last bite!  This recipe came from a Sandra Lee magazine, but I did made a couple small changes.

4 Avocados, chopped
3 Small Tomatoes, chopped
Juice of 1 Lemon
Handful of Cilantro, chopped
Salt & Pepper, to taste
2 Bacon Sliced, cooked and crumbled
Tortilla Chips, for serving

Gently stir together all ingredients, except for the tortilla chips.  Cover and refrigerate for at least 10 minutes.

Serve with tortilla chips.

Taco Casserole

This recipe is another favorite from my mom.  It’s very easy to make and requires only a few ingredients.

1 Tbsp Extra-Virgin Olive Oil
1 ½ lbs Ground Beef
1 (6.8oz) box Beef Rice-A-Roni
2 Tbsp Butter
2 ½ Cups Water
24oz jar Chunky Salsa
Tortilla Strips
Green Onions (optional garnish)

Heat olive oil in large sauté pan over medium-high heat and brown the ground beef.  Remove beef from pan and reserve on a plate.

Using the same pan, make the Rice-A-Roni.  Combine the box of rice and butter in the pan over medium heat.  Cook until lightly browned, 2-3 minutes.  Add water and seasoning packet.  Bring to a boil, reduce heat to low, cover and simmer until rice is tender, about 15 minutes.

Add the browned beef back to the skillet and stir in the salsa.  Simmer for 2-3 minutes.

Carefully fold in a few handfuls of tortilla strips.  Garnish with green onions.