Salsa Stories

Salsa and Pasta

Delicious Salsa and Pasta Recipe for Late Summer Dinner

One of the best things about summer is being able to fully enjoy the great weather by spending time outside. However, after a day of being by the pool or enjoying some other kind of outdoor activity, you're probably not going to be in the mood to spend a lot of time making dinner and getting hot in the kitchen. Instead, it's nice to have dinner options that are not only easy to prepare, but also offer a refreshing flavor. That's why we want to share a recipe that fits this bill. You can prep this delicious summer salad in just twenty minutes. Best of all, since it's served cold and gets even tastier the longer it sits, you'll be able to have it ready for whenever your family is hungry.   Ingredients You'll Need   So, what exactly do you need to make this yummy pasta salad recipe? The base of this salad is 2 cups of dry rainbow radiatore pasta. You'll also want:   1 six ounce can of sliced black olives 1/3 cup lemon juice 1/2 cup vegetable oil 1 tablespoon white sugar   Finally, the ingredient that gives this dish so much of its great flavor is 16 ounces of salsa. We recommend our Gregular Salsa, which is freshly made from tomatoes, onions, bell peppers, chilies, vinegar, garlic, cilantro, salt and spices. And if your family wants this dish to have a little extra kick, choosing our Scottsome Heat Salsa will definitely do the trick.   Prepping This Delicious Salsa and Pasta Recipe   As we mentioned above, whipping up this recipe is super easy. Start by cooking the pasta in a large pot. Boil with salted water until al dente, then drain. You can whisk the lemon juice, vegetable oil and sugar in a bowl. Finish up by mixing the cooked pasta with the salsa, tossing with the dressing mixture and topping with the sliced black olives. Feel free to eat right away or put it in the refrigerator until later.   Another Quick and Easy Recipe   If this recipe gets everyone in your family excited about pasta salad, we've got another great recipe that's just as easy to make. Simply prepare 12 ounces of tri-color pasta, then add 1 cup of grated cheddar cheese, 1/2 cup of mayonnaise and 16 ounces of your favorite Mama Flasch's salsa. This yummy salad can be enjoyed warm or cold. And if you happen to have leftover chicken from another meal, you can dice it and then add on top.

Quick 4-Layered Dip

In a 8x8 square pan:  1 8 oz can of refried beans, 1 8 oz container of sour cream, 1/2  jar of Mama’s salsa and 1 cup of cheddar cheese.  Serve chilled or just warmed up.  Both taste great.

Guacamole

1 ripe avocado, 1/2 lime, 1/2 cup of salsa.  Combine mashed avocado and juice of 1/2 lime, then add in 1/4 Mama Flasch salsa and eat immediately or chill for 30 minutes.  Enjoy.

Quick Queso

8 oz of velveeta cut in 1/2 in cubes along with 1/2 of Mama Flasch’s salsa.  Heat in microwave for 35-45 seconds (cover), stir and heat (cover) for another 35-45 seconds.  Ready to eat.

Chicken Taco Chili

Ingredients: 1 small onion, chopped 1 (15.5 oz) can black beans 1 (15.5 oz) can kidney beans 1 (8 oz) can tomato sauce 10 oz package frozen corn kernels 1 (10 oz) can diced tomatoes w/chilies 4 oz can chopped green chili peppers, chopped 1 jar of Mama Flasch's  Gourmet Salsa 1 packet reduced sodium taco seasoning or homemade (see below) 1 tbsp chili powder 24 oz (3-4) boneless skinless chicken breasts Directions: Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato,  mama flasch salsa, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with your favorite toppings! - Lisa M.

Cabbage Carrot Stew

Add 1 jar of Mama’s salsa to a large crock pot.  Add 8 oz of chicken stock or water, mushrooms, carrots, parsley, garlic powder.  Mix together.  Brown ground beef and add to the mixture and stir.  Place on stove on low.  Cut 1/2 hear of cabbage in 1” or 2” squared and add to mixture.  Cook and stir about every 15-20 minutes for at least 2 hours.  The longer it sits, the better it taste!! - Chris D.

Turkey Lettuce Boats

Brown 1 pound of ground turkey.  Drain and add 1 jar of Mama’s salsa.  Heat up for a few minutes to let the turkey absorb the salsa. Then take a head of lettuce, take off large lettuce leaf and fill with mixture.  Add a little sour cream and shredded cheese. Serve. Easy! - Chris D.

Chicken Tacos with Mama Flasch

In a crock pot add chicken breasts, jar of Mama’s salsa, 1 8oz can of diced tomatoes (optional). Cook all day, then add 1 packet of taco mix.  Stir.  Let cook while you remove the chicken and shred with forks.  Put the shredded chicken back into the pot and stir.  Served with lettuce, guacamole, sour cream, cheese in your taco shell or tortilla or even a bowl. - Chris D.