Crock-Pot Chicken Tacos

For a delicious way to serve your guests at any tail-gate or other party, these chicken tacos are not only easy, they’re SCRUMPTIOUS!

  • 6 boneless skinless chicken breasts (can be frozen)
  • 2 cups Fischer & Wieser Chipotle & Corn Salsa*
  • 1 package taco seasoning, mild or hot—your choice
  • 12 corn or flour tortillas
  • Garnish: Guacamole, sour cream, shredded cheese, shredded lettuce

Place chicken breasts in crock pot. Mix Fischer & Wieser Chipotle & Corn Salsa with taco seasoning. Stir until well blended. Pour over chicken breasts in crock pot, coating completely. Set crock pot to low and cook 6 hours, or high and cook 3 hours. When done, shred chicken. Warm tortillas and set everything out on buffet or table; allow guests to prepare tacos as they like. Serve with additional Fischer & Wieser Chipotle & Corn Salsa. Serves 6

*May use any of our salsas with this recipe!

Popularity: 5%

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admin on January 27th 2012 in Chicken, Slow Cooker Recipes

Beef Tacos with Fischer & Wieser Artichoke & Olive Salsa

Love tacos?  You’ll love them even more with Fischer & Wieser Artichoke & Olive Salsa complementing the flavors. Not your everyday fare, but will become an everyday favorite!

Prep Time: 15 minutes
Cook Time:  15 minutes  

1 pound lean ground beef (or turkey)
1 teaspoon salt
¼ teaspoon pepper
1 cup Fischer & Wieser Artichoke & Olive Salsa
1 cup shredded iceberg lettuce
¾ – 1 cup diced tomato
2 sliced avocados
½ cup diced onion
½ cup sour cream
1 cup shredded Monterey Jack cheese

Brown beef (or turkey) with salt and pepper; drain fat. Add Fischer & Wieser Artichoke & Olive Salsa and heat through. Spoon ¼ cup of meat mixture down the center of each tortilla. Top with lettuce, tomato, avocado slice, onion, sour cream and Monterey Jack cheese. Fold tortilla around filling. Serve with additional Fischer & Wieser Artichoke & Olive Salsa. Serves 4-6

Popularity: 6%

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anne on August 30th 2010 in Beef, Salsa Uses

Beef Tacos with Hot Habanero Pepper Salsa

Like your tacos HOT??? You got it with this great version using Fischer & Wieser Hot Habañero Salsa! We say ¡caramba!, we mean ¡caramba!

  • 1 pound lean ground beef (or turkey)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup Fischer & Wieser Hot Habañero Salsa
  • 1 cup shredded iceberg lettuce
  • ¾ – 1 cup diced tomato
  • 2 sliced avocados
  • ½ cup diced onion
  • ½ cup sour cream
  • 1 cup shredded Monterey Jack cheese

Brown beef (or turkey) with salt and pepper; drain fat. Add Fischer & Wieser Hot Habañero Salsa and heat through. Spoon ¼ cup of meat mixture down the center of each tortilla. Top with lettuce, tomato, avocado slice, onion, sour cream and Monterey Jack cheese. Fold tortilla around filling. Serve with additional Fischer & Wieser Hot Habañero Pepper Salsa. Serves 4-6

Popularity: 4%

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admin on June 26th 2009 in Beef

Taco Soup

If you want a fast easy, but hearty meal to serve the troops, try this fantastic soup!

Prep Time:  10 minutes
Cook Time:  30 minutes

  • 1 pound ground beef, browned and drained (or ground turkey)
  • 1/2 medium onion, chopped
  • 3 cups Timpone’s Salsa Muy Rica
  • 1 can whole yellow corn or hominy, undrained
  • 1 can red or black beans, undrained
  • 1 package Original Ranch Style Dressing Mix
  • 1 package taco seasoning (mild or hot, as desired)
  • Garnish:  grated cheddar or Monterey Jack cheese, tortilla chips, sour cream, avocado slices, black olives, jalapenos

Brown ground beef or turkey and onions in skillet. Drain. Place ground beef or turkey and onions, Timpone’s Salsa Muy Rica, corn or hominy, red or black beans, Ranch Dressing Mix, and taco seasoning mix in Dutch oven (or add to skillet if size permits). Simmer 30 minutes or longer, as desired. Serve with garnishes of your choice. Serves 8

Popularity: 1%

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admin on December 18th 2008 in Beef, Sides

Texas Tacos

These are the best tacos you’ll ever taste! Quick and easy, too!

Prep Time:  15 minutes
Cook Time:  10-12 minutes

  • 1/4 cup bacon drippings (may substitute canola oil)
  • 1 pound lean ground beef
  • 1-1/2 cups taco sauce
  • salt to taste
  • 1 dozen pre-made taco shells
  • 2 cups shredded lettuce
  • 2 cups shredded cheddar cheese
  • 1 cup chopped onion
  • 1 cup Timpone’s Salsa Muy Rica

Heat bacon drippings (or canola oil) in heavy 12-inch skillet over medium heat. When fat or oil is hot, add ground beef. Brown meat well, stirring often, to break up meat (about 6 minutes). Add taco sauce and salt to taste. Cook until sauce is reduced and beef mixture is thick. Remove from heat and spoon a portion of the meat into each taco shell. Place desired amount of shredded lettuce, cheese and onion on top of meat in each taco shell. Top with desired amount of the Timpone’s Salsa Muy Rica.
6 servings

Popularity: 4%

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admin on December 18th 2008 in Beef

Berry Good Shrimp Tacos

This was the grand prize winner in our recipe contest, submitted by Bill Slingerland!

Prep Time:  15 minutes
Cook Time:  10-15 minutes

1/2 cup butter
1 cup chopped poblano peppers
1/2 cup chopped onion
2 cups chopped shrimp (peeled and deveined)
8 ounces cream cheese
3/4 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
1 cup grated Monterey Jack cheese
8 – 10 red corn tortillas, softened or steamed
8 – 10 leaves of red leaf lettuce

Melt butter in a 12-inch skillet. Over medium heat, sauté peppers and onions in butter until soft. Add shrimp and stir until shrimp turns pink. Add cream cheese and continue stirring until cheese is melted. Add The Original Roasted Raspberry Chipotle Sauce®. Cook over low heat for 10 to 15 minutes. Remove from heat and stir in the grated cheese. One by one, place steamed tortillas flat on a plate and place a lettuce leaf on top of each. Spoon about 1/4 cup of the shrimp mixture in the center of each lettuce leaf. Fold each tortilla in half like a taco. Serve with Caribbean rice and black beans.  Makes 8 to 10 tacos.

Popularity: 1%

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admin on January 2nd 2008 in Seafood