GROUND CHERRY SALSA RECIPES

Name: Homemade Salsa
Prep time: 15 min
Total time: 40 min
Yield: 10 servings
Ingredients: 2 jalapeños, halved, stems removed; 2 c. cherry tomatoes, halved; 1 white onion, quartered; 1 tbsp. extra-virgin olive oil; 1 3/4 tsp. kosher salt, divided; Freshly ground black pepper; 3 large tomatoes, quartered; 3 cloves garlic; 1/2 c. fresh cilantro; Juice of 1 lime; 1/2 tsp. ground cumin; Pinch of red pepper flakes

EASY HOMEMADE SALSA RECIPE - HOW TO MAKE SALSA - DELISH

Easy Homemade Salsa Recipe - How to Make Salsa - Delish image

You won't be able to stop eating this easy homemade roasted tomato salsa.

Provided by Makinze Gore

Categories dairy-free gluten-free healthy heart-healthy low-fat low sugar vegan vegetarian feed a crowd Fourth of July Super Bowl tailgate appetizers snack

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 12

Ingredients

2 jalapeños, halved, stems removed
2 c. cherry tomatoes, halved
1 white onion, quartered
1 tbsp. extra-virgin olive oil
1 3/4 tsp. kosher salt, divided
Freshly ground black pepper
3 large tomatoes, quartered
3 cloves garlic
1/2 c. fresh cilantro
Juice of 1 lime
1/2 tsp. ground cumin
Pinch of red pepper flakes

Steps:

Preheat oven to 400°. On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with ½ teaspoon salt and pepper. Roast until slightly charred, 20 minutes. In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes. Season with remaining 1 1/4 teaspoons salt and pepper, then pulse a few times until mostly blended and slightly chunky.

GROUND BEEF TACOS RECIPE - PILLSBURY.COM

Ground Beef Tacos Recipe - Pillsbury.com image

This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 lb lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can (8 oz) tomato sauce
12 Old El Paso™ crunchy taco shells
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup Old El Paso™ Thick 'n Chunky salsa
3/4 cup sour cream, if desired

Steps:

Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Nutrition Facts : Calories 390 , CarbohydrateContent 23 g, CholesterolContent 75 mg, FatContent 2 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 11 g, ServingSize 2 tacos, SodiumContent 890 mg, SugarContent 5 g, TransFatContent 1/2 g

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GROUND BEEF TACOS RECIPE - PILLSBURY.COM

This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.
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Reviews 4.5
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Calories 390 per serving

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1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

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EASY HOMEMADE SALSA RECIPE - HOW TO MAKE SALSA - DELISH

You won't be able to stop eating this easy homemade roasted tomato salsa.
From delish.com
Reviews 5
Total Time 40 minutes
Category dairy-free, gluten-free, healthy, heart-healthy, low-fat, low sugar, vegan, vegetarian, feed a crowd, Fourth of July, Super Bowl, tailgate, appetizers, snack
Cuisine American, Mexican, Tex Mex

Preheat oven to 400°. On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with ½ teaspoon salt and pepper. Roast until slightly charred, 20 minutes. In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes. Season with remaining 1 1/4 teaspoons salt and pepper, then pulse a few times until mostly blended and slightly chunky.

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