Recipe(tried): Recipes using salsa - Chicken Tostadas, Mexican Manicotti, Migas, Ranchero Catfish, Quick and Easy Dinner Casserole

Chicken Tostadas

1 pound boneless, skinless chicken breasts
1 tablespoon margarine or butter
1/4 cup chopped onion
1 jar (16 oz) salsa
1 envelope taco seasoning mix
1 can (16 ounces) refried beans
1 box (12 count) tostada shells
shredded lettuce, grated cheese, diced tomatoes, sliced jalapenos, and/or other desired toppings

Preheat oven 350 F. Rinse chicken; pat dry. Cut into strips. In skillet , cook half of chicken in margarine over medium-high heat 2 to 3 minutes or until tender; remove from skillet. Cook remaining chicken and onion 2 to 3 minutes or until tender. Return all chicken to skillet; add salsa and taco seasoning. Simmer, uncovered, 10 minutes. Heat beans. On baking sheet, arrange shells, overlapping as necessary. Heat in oven 5 to 7 minutes. To assemble tostadas, spread 1 heaping tablespoon of beans on each shell. Top with 1/4 cup chicken mixture and desired toppings. Serves 6.

************

Mexican Manicotti

14 manicotti or cannelloni shells
1 tsp vegetable oil
1 lb lean ground beef
1 large onion, chopped
4 crushed garlic cloves
1 tbsp chili powder
2 tsp leaf oregano
1/2 tsp salt
16-oz can refried beans
1 large green pepper, seeded and chopped
1/4 cup chopped fresh coriander or parsley
1 cup hot or medium salsa
7-oz can tomato sauce
2 cups grated Monterey Jack or cheddar cheese

1. Cook pasta according to package directions, using minimum amount of cooking time given on package. This is usually from 6 to 8 minutes. When still fairly firm, drain pasta and immediately rinse with cold running water until cool. Drain well. Lightly oil a 9x13-inch baking dish or coat dish with non-stick cooking spray. Then, preheat oven to 350 F.

2. Meanwhile, heat oil in a large frying pan set over medium-high heat. Add beef, onion, garlic, chili powder, oregano and salt. Cook, stirring often with a fork to break up meat, until meat loses its pink color and onion has softened, about 15 minutes. If mixture starts to burn, adjust heat to medium or medium-low. Stir in beans, green pepper and coriander until evenly mixed. Remove from heat. In a small mixing bowl, stir salsa with tomato sauce.

3. Fill each shell with meat mixture and place together snugly in a baking dish. Pour salsa mixture overtop. Cover tightly with foil and bake in centre of preheated oven for 45 minutes. Uncover and sprinkle with cheese. Continue baking, uncovered, until cheese is melted and manicotti are hot, about 20 to 25 more minutes.

Manicotti is great served with a green salad and extra salsa.

*********

Migas

10 corn tortillas
5 eggs, beaten
1/2 cup salsa (any kind)
4 green onions, chopped
1/4 cup cheddar cheese, grated

Slice tortillas into thin strips. Heat some oil in a skillet, and fry tortilla strips until lightly browned and crispy. Add 2 chopped green onions, saute 30 seconds. Pour eggs over tortillas, and stir until eggs are cooked. Pour salsa over the eggs, sprinkle with cheese and cover for a minute to allow cheese to melt. Sprinkle with remaining chopped green onion and serve immediately.

***********

Ranchero Catfish

4 U.S. farm-raised catfish fillets
1 cup finely crushed tortilla chips
1/2 teaspoon chili powder
3 tablespoons lime juice
1 tablespoon vegetable oil
1 cup salsa

For garnish:
Chopped fresh cilantro

1. Preheat the oven to 450F. Lightly grease a baking sheet.

2. Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels.

3. Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of wax paper. Mix lime juice and oil in another shallow dish. Dip catfish in the lime mixture, then immediately dredge in the seasoned tortilla crumbs to coat. Place on prepared baking sheet. Sprinkle catfish with any remaining tortilla crumbs. Bake 8 to 10 minutes or until crisp and golden and fish flakes easily when tested with a fork.

4. Warm salsa in a small saucepan over low heat. Arrange catfish on serving plates and spoon salsa across the center. Sprinkle with fresh cilantro and serve immediately.
***********

Quick and Easy Dinner Casserole

1 lb. ground beef
1 pkg. (16 oz.) frozen hash browns, thawed (the cubed kind, not the shredded)
1 cup Cheez Whiz or similar cheese dip
1 cup chunky salsa (mild, medium or hot - your preference)
Grated Cheddar cheese

Brown and drain ground beef. Place drained beef in a casserole dish. Add hash browns and mix well. Pour cheese dip and salsa over beef/potato mixture, and stir well, thoroughly combining all ingredients. Bake at 425 degrees for 25 minutes. Remove from oven, sprinkle with grated Cheddar cheese, and return to oven. Switch to broil, and remove casserole from oven when cheese on top begins to brown.

(I add a chopped red onion to mine.)