Be warned: Mingling will not begin until this dip is gone. Creamy Velveeta and chunky salsa mixed with corn and black beans make this the kind of bowl guests will hover over.
The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred tomato salsa, crisp chorizo, and fresh vegetables.
Beans, corn, chili powder, and salsa recreate this classic, gooey dish with southwestern flair. No-boil lasagna noodles mean you spend less time making and more time savoring your dinner.
This Santa Fe Chicken Salad recipe contains whole kernel corn, salad greens, taco bell home originals thick 'n chunky salsa, oscar mayer, kraft light ranch dressing.
This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
Chimichurri is the star salsa of the Argentine grill, but the lesser known salsa criolla was my favorite when I visited that country. Full of onions, red peppers, and herbs, the mixture is a light but intensely flavorful condiment for grilled steak.
Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.
This is the tops secret recipe for the sauce Outback Steakhouse serves with their Grilled Shrimp on the Barbie as well as their Pan Seared Lump Crab Cakes.
Move over marinara. Our creamy Parmesan sauce pairs perfectly with spinach, shrimp and crab for a new take on lasagna that's an easy way to get your family eating seafood.
