Recipes
Baked Potatoes
Cook potato as normal in oven
Top with plain Greek yogurt and Hale's Homemade Salsa
Enjoy!!
Hale's Refried Beans
1 can of refried beans
1/2 cup of Hale's Homemade Salsa (hot or mild)
1/3 cup of Mexican/taco blend shredded cheese
Mix Hale's Homemade salsa and shredded cheese with your favorite brand of refried beans. Heat and enjoy with chips or a taco dinner.
Kick Butt Bean Dip
1/2 jar of Hale's Homemade hot salsa
1/4 cup of fresh cilantro
2 tablespoons of pickled, diced jalapenos
2 1/2 tablespoons of hot sauce (Crystal)
1/4 teaspoon of minced garlic
1/2 can of black beans
1/2 can of pinto beans
Put all ingredients into a food processor, blend until desired smoothness. Serve with your favorite chips!
Fiesta Dip/Dressing
1/2 cup of Hale's Homemade Salsa (hot or mild)
1/2 cup of ranch dressing
Combine salsa and ranch dressing. Serve with chips, over your favorite dish, or over a salad!
OR
1/4 cup of Plain Greek Yogurt
1/4 cup of Hale's Homemade MILD Sasla
1 tsp of taco seasoning
Combine all ingredients and serve over a salad.
Hale's Homeade Queso
16oz Velveeta Cheese cut into cubes
1 jar of your favorite Hale's Homemade Salsa
Combine ingredients in a crock pot and set heat to low stirring occassionally. Serve with chips, crackers, or veggies. You can also also add green chilis,
diced jalepenos or cilantro.
Chicken Tortilla Soup
1 large onion, diced
3 tablespoons of minced garlic
4 cups of chicken broth
1 jar of Hale's Homemade salsa
14.5 oz. of diced tomatoes
14.5 oz. black beans
14.5 oz. of corn
1 cup of water
1 tablespoon of chili powder
1 tablespoon of cumin
2 chicken breasts, diced
2 tablespoons of cornstarch combined with 1/4 cup of water
Fresh cilantro
Saute onions until clear and add minced garlic. Add chicken broth, salsa, diced tomatoes, beans, corn, water, chili powder, and cumin.
Bring to a boil. Add diced chicken and reduce to a simmer. Cook for at least 10 minutes or until chicken is fully cooked. Add cornstarch and water mixture
to thicken the soup. Serve and sprinkle with fresh cilantro.
Breakfast Pizza - Submitted by Carey Williams in Manassas, VA
5 eggs
1 package of your favorite breakfast meat
1 sliced baked potato
1 whole wheat, store ready pizza crust
1 jar of your favorite Hale's Homemade salsa
1 package of shredded cheese
Using 5 eggs, scramble them (not too dry) and set aside. Brown and slice your choice of breakfast meat.
Take one whole wheat pizza crust and spoon over Hale's Homemade as the sauce. Top with the eggs, meat,
and sliced baked potato; and top with shredded cheese. Bake directly on the rack at 450 degrees for 12 min.
1 package of your favorite breakfast meat
1 sliced baked potato
1 whole wheat, store ready pizza crust
1 jar of your favorite Hale's Homemade salsa
1 package of shredded cheese
Using 5 eggs, scramble them (not too dry) and set aside. Brown and slice your choice of breakfast meat.
Take one whole wheat pizza crust and spoon over Hale's Homemade as the sauce. Top with the eggs, meat,
and sliced baked potato; and top with shredded cheese. Bake directly on the rack at 450 degrees for 12 min.
Hale of a Chicken Bake
2-4 boneless, skinless chicken breasts
1 packet of your favorite taco seasoning
1/2 - 1 jar of your favorite Hale's Homemade salsa
1 package of instant brown rice
1 medium onion, diced
1 green pepper, diced
2 tbs. of olive oil
14.5 oz. of black beans
3 oz. of shredded cheese
Season both sides of the boneless skinless chicken breast with the taco seasoning. Place the boneless skinless chicken breasts breast-side up in a shallow baking dish. Pour 1/2 to 1 whole jar of Hale's Homemade salsa on and around the chicken breasts. Bake at 375 for 30 minutes, or until done. While the chicken is baking, saute the onion and green pepper in olive oil and heat the black beans. Prepare the rice. Add onion, pepper, and black beans to the prepared rice. Sprinkle your favorite shredded cheese on each chicken breast. Place back in the oven to melt the cheese. Serve chicken with rice and salsa for one Hale of a chicken bake!
1 packet of your favorite taco seasoning
1/2 - 1 jar of your favorite Hale's Homemade salsa
1 package of instant brown rice
1 medium onion, diced
1 green pepper, diced
2 tbs. of olive oil
14.5 oz. of black beans
3 oz. of shredded cheese
Season both sides of the boneless skinless chicken breast with the taco seasoning. Place the boneless skinless chicken breasts breast-side up in a shallow baking dish. Pour 1/2 to 1 whole jar of Hale's Homemade salsa on and around the chicken breasts. Bake at 375 for 30 minutes, or until done. While the chicken is baking, saute the onion and green pepper in olive oil and heat the black beans. Prepare the rice. Add onion, pepper, and black beans to the prepared rice. Sprinkle your favorite shredded cheese on each chicken breast. Place back in the oven to melt the cheese. Serve chicken with rice and salsa for one Hale of a chicken bake!
Southwestern Stuffed Peppers
1 lb. lean ground turkey or beef
1 medium onion chopped
1 tbsp. of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked brown rice
4-5 large bell peppers seeds removed (halved if preferred)
1 can of black beans, drained & rinsed
1 can of corn
½ cup of Hale’s Homemade Salsa
Toppings:
Hale's Homemade Salsa
Shredded Cheddar Cheese
Fresh Cilantro
Sour Cream
Sliced Avocado
Jalepenos
Depending upon the size of the Peppers (and if you halve them) you should bake the peppers by themselves at 400 degrees for 10-20 minutes. Saute
the chopped onions in olive oil and garlic for 3-4 minutes then add the Ground Turkey and taco seasoning. Cook thoroughly. Prepare the rice as directed. Rinse
and drain the black beans and corn. Combine the cooked ground turkey and onions with the rice, beans, corn and salsa in a large bowl and mix thoroughly.
Fill your peppers and cook at 400 degrees for another 10-20 minutes until done. Top with your favorite cheese and return to the oven.
1 medium onion chopped
1 tbsp. of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked brown rice
4-5 large bell peppers seeds removed (halved if preferred)
1 can of black beans, drained & rinsed
1 can of corn
½ cup of Hale’s Homemade Salsa
Toppings:
Hale's Homemade Salsa
Shredded Cheddar Cheese
Fresh Cilantro
Sour Cream
Sliced Avocado
Jalepenos
Depending upon the size of the Peppers (and if you halve them) you should bake the peppers by themselves at 400 degrees for 10-20 minutes. Saute
the chopped onions in olive oil and garlic for 3-4 minutes then add the Ground Turkey and taco seasoning. Cook thoroughly. Prepare the rice as directed. Rinse
and drain the black beans and corn. Combine the cooked ground turkey and onions with the rice, beans, corn and salsa in a large bowl and mix thoroughly.
Fill your peppers and cook at 400 degrees for another 10-20 minutes until done. Top with your favorite cheese and return to the oven.
Mexican Lasagna
1 large onion, diced
1 pepper, diced
1 jar of Hale's Homemade salsa
14.5 oz. black beans drained and rinsed
1 lb. of ground beef, turkey or chicken
1 packet of taco seasoning (or you can mix your own using Cumin, Chili Powder, Garlic Powder, Cayenne Pepper, Paprika, Oregano, Parsley, Salt and Pepper)
16-20 corn tortillas
3-4 oz shredded cheese
2 tablespoons olive oil
Preheat the oven to 350 degrees. Saute peppers and onions in olive oil. Add ground beef and cook thoroughly. Add the spices while the ground beef cooks if using your own spice mixture, otherwise add the taco seasoning after the ground beef has finished cooking. Transfer the peppers, onions, and ground beef to a large mixing bowl, and add the beans, half a jar of salsa (or more if you like) and 2 oz of cheese. Mix thoroughly. Spread the tortillas in a single layer on the bottom of a lasagna pan or casserole dish. You might need to get creative here to make sure most of the pan is covered by the tortillas. Then spread a thin layer of the beans, veggies, cheese, salsa and beef. Add a new layer of tortillas and spread another thin layer of the mixture and repeat until the last layer is tortillas. Add the remaining cheese and salsa to the top and then bake for 10-15 minutes.
1 large onion, diced
1 pepper, diced
1 jar of Hale's Homemade salsa
14.5 oz. black beans drained and rinsed
1 lb. of ground beef, turkey or chicken
1 packet of taco seasoning (or you can mix your own using Cumin, Chili Powder, Garlic Powder, Cayenne Pepper, Paprika, Oregano, Parsley, Salt and Pepper)
16-20 corn tortillas
3-4 oz shredded cheese
2 tablespoons olive oil
Preheat the oven to 350 degrees. Saute peppers and onions in olive oil. Add ground beef and cook thoroughly. Add the spices while the ground beef cooks if using your own spice mixture, otherwise add the taco seasoning after the ground beef has finished cooking. Transfer the peppers, onions, and ground beef to a large mixing bowl, and add the beans, half a jar of salsa (or more if you like) and 2 oz of cheese. Mix thoroughly. Spread the tortillas in a single layer on the bottom of a lasagna pan or casserole dish. You might need to get creative here to make sure most of the pan is covered by the tortillas. Then spread a thin layer of the beans, veggies, cheese, salsa and beef. Add a new layer of tortillas and spread another thin layer of the mixture and repeat until the last layer is tortillas. Add the remaining cheese and salsa to the top and then bake for 10-15 minutes.