Recipes with salsa
373 recipes
MacAyo Fajitas
MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.
Smoked Chicken Tortilla
Smoky grilled chicken thighs served sliced on warm flour tortillas with fresh tomato salsa and avocado relish. A simple, wood-fired Mexican-inspired dinner for 8.
One-Pan Potatoes
One-pan chicken and potatoes with salsa and corn, ready in 30 minutes. Microwave the potatoes while you brown the chicken, then toss everything together in one skillet for a fast weeknight dinner.
Hacienda Dip
Two-ingredient cream cheese salsa dip that takes 10 minutes to make. Creamy, tangy, and slightly spicy, served cold with tortilla chips. The easiest party dip you'll ever make.
Castle Stuffed Peppers
Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.
Mexican Brunch Tortillas
Mexican brunch tortillas folded around soft-scrambled eggs, soy patty crumbles, melty pepper jack, and topped with chopped avocado and salsa. A vegetarian handheld brunch ready in 20 minutes.
Turkey Chimichangas
Ground turkey seasoned with taco mix and nonfat sour cream, rolled in flour tortillas and pan-fried until crispy. These lighter chimichangas skip the deep fryer but keep all the crunchy, creamy, spiced flavor you crave.
Sour Cream Tortilla Casserole
Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.
Chicken Ole'
Cooked chicken breasts served over hot rice and smothered in Velveeta cheese salsa dip, garnished with bell and jalapeño peppers. Three ingredients, zero cooking.
Potatoes & Chicken Santa Fe
Potatoes and chicken Santa Fe with cubed chicken breast, salsa, and corn sauteed together in one skillet. Just 5 ingredients and 30 minutes for a Southwestern weeknight dinner.
Spinach, Brown Rice & Corn Tortillas
Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.
Lydia's Mexican Casserole
Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.
Tostada Grande
Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.
Quick Fajitas with Pico De Gallo
Scrumptious fajitas that are fun and easy to make and great for a light lunch or dinner.
Spicy Parmesan Chicken
Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.
Easy Nachos
Easy nachos: three-ingredient nachos with tortilla chips, melted American cheese food, and salsa. A 15-minute snack for game day, movie night, or kid lunches.
MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.
Smoky grilled chicken thighs served sliced on warm flour tortillas with fresh tomato salsa and avocado relish. A simple, wood-fired Mexican-inspired dinner for 8.
One-pan chicken and potatoes with salsa and corn, ready in 30 minutes. Microwave the potatoes while you brown the chicken, then toss everything together in one skillet for a fast weeknight dinner.
Two-ingredient cream cheese salsa dip that takes 10 minutes to make. Creamy, tangy, and slightly spicy, served cold with tortilla chips. The easiest party dip you'll ever make.
Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.
Mexican brunch tortillas folded around soft-scrambled eggs, soy patty crumbles, melty pepper jack, and topped with chopped avocado and salsa. A vegetarian handheld brunch ready in 20 minutes.
Ground turkey seasoned with taco mix and nonfat sour cream, rolled in flour tortillas and pan-fried until crispy. These lighter chimichangas skip the deep fryer but keep all the crunchy, creamy, spiced flavor you crave.
Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.
Cooked chicken breasts served over hot rice and smothered in Velveeta cheese salsa dip, garnished with bell and jalapeño peppers. Three ingredients, zero cooking.
Potatoes and chicken Santa Fe with cubed chicken breast, salsa, and corn sauteed together in one skillet. Just 5 ingredients and 30 minutes for a Southwestern weeknight dinner.
Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.
Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.
Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.
Scrumptious fajitas that are fun and easy to make and great for a light lunch or dinner.
Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.
Easy nachos: three-ingredient nachos with tortilla chips, melted American cheese food, and salsa. A 15-minute snack for game day, movie night, or kid lunches.
