Syndicate Sales Corporation

Salsa Hash

1 pound ground beef or turkey

1 small onion, chopped

3 cups frozen O'Brien potatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 oz.) Petite Diced Tomato

1 scoop JD’s Salsa Seasoning

Mix petite diced tomato, and JD’s Salsa Seasoning. Chill for 30 minutes.

In a skillet, cook meat and onion over medium heat until meat is no longer pink, drain. Add the potatoes, salt and pepper. Cook on high for 5 minutes, stirring occasionally. Stir in salsa. Cook 8-10 minutes longer or until potatoes are lightly browned, stirring occasionally. Garnish with onions and olives if desired.

Firemen’s Meatloaf

1 package (6 ounces) crushed corn bread stuffing mix

2 eggs, beaten

1 can (4 ounces) mushroom stems and pieces, drained

2 teaspoons garlic powder

3 pounds lean ground beef or turkey

2 cans (4 ounces each) chopped green chilies

1/4 cup shredded cheddar cheese

1 can (14 oz) petite diced tomatoes

1 scoops JD’s Salsa Seasoning

Mix petite diced tomato, and JD’s Salsa Seasoning. Chill for 30 Minutes.

In a large bowl, prepare the corn bread stuffing according to package directions. Add eggs, mushrooms and garlic powder. Crumble meat over mixture and mix well.

Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours; drain. Top with chilies. Cover and bake 20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.

Sprinkle with cheese and top with ¼ cup of salsa. Bake, uncovered, for 5-10 minutes or until cheese is melted.

Haystack

1-3/4 cups crushed saltines (about 40 crackers)

2 cups cooked rice

3 pounds ground beef or turkey

1 large onion, chopped

1-1/2 cups tomato juice

3/4 cup water

2 scoops ground JD’s Salsa Seasoning

4 cups shredded lettuce

3 medium tomatoes, diced

1/2 cup butter, cubed

1/2 cup all-purpose flour

4 cups milk

1 pound process cheese (Velveeta), cubed

3 cups (12 ounces) shredded sharp cheddar cheese

1 jar (10 ounces) pimiento-stuffed olives

1 package (14-1/2 ounces) tortilla chips

Divide crackers between two ungreased 13-in. x 9-in. baking dishes. Top each with rice.

In a large skillet, cook meat, JD’s Salsa Seasoning, and onion until meat is no longer pink, drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.

In a large saucepan, melt butter. Stir in flour until smooth. gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened.

Reduce heat, stir in American cheese until melted. Pour over the tomatoes. Top with cheddar cheese and olives. Serve with chips.

Beef Mexi-Mac

1 package (7-1/4 ounces) macaroni and cheese dinner mix

1 pound ground beef

3 tablespoons chopped onion

2 tablespoons chopped green pepper

1 can (10-3/4 ounces) condensed tomato soup, undiluted

2 tablespoons water

2 tablespoons ketchup

2 teaspoons prepared mustard

2 Scoops JD’s Salsa Seasoning

1/4 teaspoon pepper

1 cup frozen corn, thawed

1 cup (4 ounces) shredded cheddar cheese

1/4 cup butter, cubed

1/4 cup 2% milk

Cook macaroni according to package directions, set cheese packet aside. Meanwhile, in a large skillet, cook the meat, JD’s Salsa Seasoning, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain.

Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat, simmer, uncovered, for 4 minutes.

Drain macaroni; add to the beef mixture. Stir in the corn, cheese, contents of reserved cheese packet, butter and milk. Cook over medium heat until heated through.

Beef & Pepper Kabobs

3 tablespoons lemon juice

2 tablespoons canola oil

1 large onion, finely chopped

1-1/2 teaspoons dried thyme

1/2 teaspoon salt

1 scoop ground JD’s Salsa Seasoning

2 pounds beef top sirloin steak, cut into 1-inch cubes

1 each medium sweet green, yellow, orange and red peppers

In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and JD’s Seasoning. Add meat, seal bag and turn to coat. Refrigerate for 6 hours or overnight.

Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat.

Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

Taco Lasagna

24 lasagna noodles

2 pounds lean ground beef or turkey (90% lean)

2 envelopes taco seasoning

4 egg whites

2 cartons (15 ounces each) ricotta cheese

8 cups (2 pounds) shredded cheddar cheese

2 cans petite diced tomatoes.

2 scoops JD’s Salsa Seasoning

Mix petite diced tomato, and JD’s Salsa seasoning. Chill for 30 Minutes.

Cook noodles according to package directions. Meanwhile, in a large skillet, cook meat over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

Spanish Rice & Meat Hot Dish

1 cup uncooked brown rice

1 pound ground beef or turkey

1 medium onion, chopped

1 can (28 ounces) stewed tomatoes

1 teaspoon salt

1 teaspoon honey

1 scoop JD’s Salsa Seasoning

1/2 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

Cook rice according to package directions. Meanwhile, in a skillet, cook meat, JD’s Salsa Seasoning, and onion over medium heat until meat is no longer pink, drain. Stir in tomatoes,

seasonings and rice.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Chilies Rellenos Casserole

1 can (7 ounces) whole green chilies

1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese

3/4 pound ground beef or turkey

1/4 cup chopped onion

1 cup milk

4 eggs

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 scoops JD’s Salsa Seasoning

Split chilies and remove seeds, dry on paper towels. Arrange chilies on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook meat, JD’s Seasoning, and onion over medium heat until meat is no longer pink, drain. Spoon over the cheese.

In a bowl, beat milk, eggs, flour, salt and pepper until smooth, pour over beef mixture. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Spice Rubbed Tenderloin

1 beef tenderloin roast (2 pounds)

2 teaspoons canola oil

3 teaspoons coarsely ground pepper

2-1/2 teaspoons brown sugar

1 teaspoon salt

1 teaspoon ground coriander

1-1/2 scoop JD’s Salsa Seasoning

Brush beef with oil. Combine the remaining ingredients, rub over meat. Cover and refrigerate for 2 hours.

Place on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 400° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°, medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.

Beer Can Chicken

3 tablespoons minced fresh thyme or 1 tablespoon dried thyme

1 tablespoon grated lemon peel

1 tablespoon ground cumin

1 teaspoon salt

2 teaspoons ground JD’s Salsa Seasoning

1 teaspoon pepper

1/2 teaspoon ground nutmeg

1 broiler/fryer chicken (3 to 4 pounds)

1 tablespoon olive oil

1 can (12 ounces) beer or nonalcoholic beer

Combine the first eight ingredients. Gently loosen skin from chicken breasts, rub olive oil and 2 tablespoons spice mixture under the skin. Rub remaining spice mixture over skin. Place chicken in a large resealable plastic bag, seal bag. Refrigerate for at least 1 hour or overnight.

Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.

Place chicken over drip pan, grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180°. Remove chicken from grill, cover and let stand for 10 minutes. Remove chicken from can.

Bacon Jack Chicken

2 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon seasoned salt

2 tablespoons butter

3 bacon strips, halved

1/4 cup sliced onion

1/4 cup sliced fresh mushrooms

3 ounces pepper Jack cheese, shredded

1 tablespoon grated Parmesan cheese

2 teaspoons ground JD’s Salsa Seasoning

Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°, drain. Remove and keep warm.

In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. sauté onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese.

Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese and JD’s Seasoning to taste.

Spicy Garlic Chicken

1/3 cup mayonnaise

1/4 cup grated Parmesan cheese

1 scoop JD’s Salsa Seasoning

4 boneless skinless chicken breast halves (4 ounces each)

2 tablespoons dry bread crumbs

In a small bowl, combine the mayonnaise, Parmesan cheese and JD’s Seasoning. Chill for 30 minutes.

Place the chicken in a greased 11-in. x 7-in. baking dish. Spread with the mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400° for 20-25 minutes or until juices run clear and a meat thermometer reads 170°.

BBQ Spiced Chuck Roast

1/4 cup red wine vinegar

1/4 cup ketchup

2 tablespoons reduced-sodium soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons canola oil

1 teaspoon brown sugar

1 teaspoon prepared mustard

2 tablespoons JD’s Salsa Seasoning

1 boneless beef chuck roast (1-1/2 pounds), trimmed

In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag, add roast. Seal bag and turn to coat, refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

Southwestern Skillet

1 pound ground beef or turkey

1 medium onion, chopped

1 can (28 ounces) baked beans

1/4 cup barbecue sauce

1 cup (4 ounces) shredded cheddar cheese

1 scoop JD’s Salsa Seasoning

In a large skillet, cook meat, JD’s Seasoning, and onion over medium heat until meat is no longer pink, drain. Stir in beans and barbecue sauce, heat through. Sprinkle with cheese, cover and cook on low until cheese is melted.

Texas Meat & Tomato Mac

3 cups uncooked elbow macaroni

1 pound ground beef or turkey

1 medium onion, chopped

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (15-1/4 ounces) whole kernel corn, drained

1 Scoop JD’s Salsa Seasoning

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook meat, JD’s Seasoning, and onion over medium heat until meat is no longer pink, drain. Stir in tomatoes and corn. Drain macaroni, stir into beef mixture

Cook, uncovered, for 12-15 minutes or until heated through, season with salt and pepper.