1. The Mission Pizza, with Casa Sanchez Mild Salsa Roja and Real Guacamole.

    A cool layer of fresh guacamole on top of hot beans, melted cheese, Casa Sanchez salsa, cilantro and a thin crust. This recipe takes a total of 20 minutes, about 10 minutes prep time and 10 minutes to bake!

    15 oz pinto beans (1 can)
    1 cup shredded three cheese blend
    2 avocados (or use Casa Sanchez Real Guacamole)
    ¼ cup fresh cilantro
    Casa Sanchez Salsa and
    1 lb refrigerated pizza dough

    Preheat oven to 500 or as high as it goes, preferably with a pizza stone inside
    Roll dough into a circle on a lightly floured surface
    Transfer the pizza to a baking sheet or pizza stone
    Cover dough with Casa Sanchez salsa, pinto beans, cheese (in that order)
    Bake for 10 minutes or until cheese is bubbly

    Scoop your avocados and add the juice of a half a lime
    Mash it up (or use already prepared Casa Sanchez Real Guacamole)
    Pick some cilantro leaves

    Remove pizza from the oven and add the avocado/guacamole to the portion you will eat (otherwise it will brown as leftovers in the fridge)
    Sprinkle the cilantro, and slice up that pizza!
    Serve immediately

    # vimeo.com/127683652 Uploaded 124 Plays 0 Comments
  2. At the Sanchez casa, we often make this unique take on a traditional Mexican meal for the family. It’s one of the kids’ all-time favorites – and it’s so good that we’re sure everyone in your casa will love it too! ¡Maravilloso!

    • 1 bag Casa Sanchez Totopos Tortilla Chips
    • 2 containers Casa Sanchez Salsa Roja (Mild, or Medium or Hot)
    • 2 Tbs. vegetable oil
    • 1 pound ground turkey, pork or beef
    • 1 cup frozen corn
    • 1 cup shredded cheddar cheese
    • Salt

    1. Preheat oven to 400°
    2. Add the oil to a large skillet and turkey, pork or beef: break up the meat and cook until browned
    3. Stir in the salsa and corn, then bring to a simmer and cook until slightly thickened (about 3 minutes)
    4. Season with salt to taste and remove from heat
    5. Arrange half of the Casa Sanchez tortilla chips in the bottom of a 9-to-10-inch pie plate and add half the meat mixture, then half the cheese: add another layer on top with the remaining chips, meat and cheese
    6. Cover loosely with foil and bake until the cheese melts (about 10 minutes)

    Makes 6 servings

    # vimeo.com/130390437 Uploaded 70 Plays 0 Comments
  3. Back in the ‘60s, Robert Sanchez II loved fixing this authentic Mexican breakfast for the Sanchez familia. His son Robert III fondly remembers these savory morning meals, and continues this tradition by preparing the same family breakfast using the recipe his padre handed down to him. Your family will love starting the day with this zesty vegetarian favorite as well. ¡Delicioso!

    • ½ bag Casa Sanchez Tortilla Chips
    • 1 container Casa Sanchez Taqueria Avocado Salsa
    • Nonstick cooking spray
    • 1 cup grated queso fresco or shredded Monterey Jack cheese
    • 1 to 2 Tbs. unsalted butter
    • 6 large eggs
    • Salt and pepper to taste
    • 6 to 12 Tbs. crumbled queso fresco or shredded Monterey Jack Cheese
    • Sour cream to taste (optional)

    1. Cover a large skillet with nonstick cooking spray and heat over medium-high heat
    2. Add tortilla chips and sauté the chips until hot (approximately 1 minute)
    3. Pour salsa over the tortilla chips and mix well
    4. Add cheese and toss lightly, then reduce the heat to low
    5. Heat a griddle over medium-low heat while heating 6 serving plates in a warm oven
    6. Melt butter on the griddle, gently break the eggs onto it and cooking them sunny-side-up or over-easy
    7. Place a portion of the salsa, chips and cheese mix on each warm plate and season with salt and pepper to taste
    8. Top with fried eggs, sprinkle each with 1 to 2 tablespoons of queso fresco, and add a spoonful of sour cream on the side if desired

    Makes 6 servings

    # vimeo.com/136157925 Uploaded 170 Plays 0 Comments
  4. adapted from damndelicious.net

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Yield: 6 servings

    A healthy meal option made with our Avocado salsa that the whole family will love!

    1 cup quinoa

    1 container Casa Sanchez Taqueria Style Avocado Salsa

    1 (4.5-ounce) can green chiles, drained

    1/2 cup corn kernels, frozen or canned

    1/2 cup canned black beans, drained and rinsed

    2 tablespoons chopped fresh cilantro leaves

    1/2 teaspoon cumin

    1/2 teaspoon chili powder

    Salt and black pepper, to taste

    1 ½ cups shredded cheese

    1 avocado, halved, seeded, peeled and diced

    1 tomato, diced


    •In a large saucepan, cook quinoa according to package instructions; set aside.

    •Preheat oven to 375 degrees F. Lightly coat an 8x8 or 2 quart baking dish with nonstick spray.

    •In a large bowl, combine quinoa, Casa Sanchez Salsa, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup of the shredded cheese.

    •Spread quinoa mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

    •Serve immediately, garnished with avocado and tomato, if desired.

    # vimeo.com/136666979 Uploaded 13 Plays 0 Comments
  5. Quick-and-Easy Casa Sanchez Breakfast Nachos

    When you need a morning meal with some get-up-and-go, try this quick-and-easy desauno (breakfast). It’s a delicious way to start your day the right way. ¡Magnifico!

    • 4oz. Casa Sanchez Totopos Tortilla Chips
    • 1 oz. Casa Sanchez Salsa Roja
    • 2 eggs
    • ¼ cup of Chorizo or crumbled bacon (Optional)
    • Non-stick cooking spray or oil
    • 1 oz. grated cheddar cheese
    • Season with salt and pepper to taste

    1. Preheat oven or toaster oven to 350˚
    2. Spread a single layer of chips on the bottom of a baking dish
    3. Heat a large skillet on medium heat, add cooking spray or oil, and scramble the eggs
    4. When the eggs are cooked, spread them on top of the chips and sprinkle with grated cheese
    5. Put in the oven and bake until the cheese melts
    6. Serve with Casa Sanchez Salsa Roja

    Makes 2 servings

    # vimeo.com/140344629 Uploaded 127 Plays 0 Comments

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