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The recipes you find here have been tried & tested either in the Merz kitchen, or the kitchens of our loyal customers. They have been created with simplicity and of course good taste in mind.

If you enjoy our Slo-Simmered Salsa, I am sure you will enjoy the suggestions below. If you use one our recipes and like it, we would like to hear from you, conversely, if you use one of our recipes and don’t like it, don’t tell anyone!

We are always looking for new, inventive, and easy ways to use our salsa. If you have other recipes utilizing our salsa or have suggestions or variations to our recipes please Contact Us.

Click on a recipe below

Merz Salsa Suggestions:

• Baked Potato topping
• Baked on top of Fish
• Baked on top of Chicken
• Used in Meat Loaf instead of Ketchup or Tomato Sauce
• Added to Chili
• Great over Scrambled Eggs or an Omelet
• Use as marinade before grilling

Cajun Marinade     Back to the recipe list

1 envelope Lipton Recipe Secrets, Fiesta Herb
½ Cup Red Wine Vinegar
½ Cup Merz Salsa

Combine all ingredients and marinate meat for two hours or over night.  Can be used with chicken, beef or pork

Spanish Rice     Back to the recipe list

1 Cup Long Grain Rice
2 Cups Water
1 Tbsp. Butter
2 Chicken Bouillon Cubes
½ Cup Merz Salsa
½ Medium Green Bell Pepper, Chopped
½ Medium Onion, Chopped

Combine all ingredients in a 2 Qt. microwave safe bowl and cover loosely. Microwave on high power for five minutes. Reduce to medium power and cook an additional 15 minutes.

Swiss Steak    Back to the recipe list

1 Round Steak
½ Cup Merz Salsa
½ Cup Red Wine
1 Can Diced Tomatoes
½ Medium Onion, Sliced
½ Medium Green Bell Pepper, Sliced
1 Clove Garlic, Minced
2 Beef Bouillon Cubes

Place round steak in crock pot, cover with garlic, onion and green pepper. Add remaining ingredients and cook on low for 8-10 hours (5-6 hours on high). Serve with buttered egg noodles, cooked rice, or mashed potatoes.

Mexican Chicken/Cheese Dip     Back to the recipe list

¼ Cup Butter
1 Medium Green Pepper, Chopped
1 Medium Onion, Chopped
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
2 - 10 oz. Cans Shredded Chicken
16 oz. Merz Salsa
2 Cups Velveeta

Sauté onions and green peppers in butter. Combine with remaining ingredients, heat and serve with chips

Sausage Cheese Dip     Back to the recipe list

1 Lb. RB Rice Sausage
2 Cups Merz Salsa
1 Lb. Velveeta

Brown and drain sausage, mix with remaining ingredients, heat and serve with chips.

Enchilada Bake     Back to the recipe list

2 lbs. Hamburger - browned and drained
1 bag Tortilla Chips
1 can Cream of Mushroom Soup*
1 can Enchilada Sauce*
2 Cups Shredded Cheddar Cheese|
2 Cups Merz Salsa

*Mix these two together
Crumble enough tortilla chips to cover the bottom of a 9x13 pan. Layer half of the hamburger, 1 cup of Merz Salsa, half of the soup and sauce mixture, half of the shredded cheese. Repeat layering with remaining chips and the remaining ingredients. Cover with foil. Bake at 350º  for 45 to 50 minutes or until heated through.

Chicken Bake     Back to the recipe list

2 Cups Merz Salsa
2 Tbsp. Goulden's™ Spicy Mustard
2 Tbsp. Brown Sugar

Mix all ingredients together. Pour over chicken breasts and bake at 350º  for 30 minutes.
Serve over Rice or Noodles.

Mexican Casserole     Back to the recipe list

1 Can Pillsbury "Grands" Biscuits (cut in small pieces)
2 Cups Merz Salsa
1 Green Pepper - Chopped
1 Bunch Green Onions - Chopped
1 Tomato - Chopped
1 Can Chopped Black Olives
2 Cups Shredded Monterey Jack & Colby Cheese
1 lb. Browned Hamburger or Chicken Breasts cooked & cubed

Mix 1 1/2 Cups salsa with biscuits in bowl. Transfer to 9x13 pan. Put rest of ingredients on top of biscuits. Press into place. Bake at 350º  for 40-45 minutes or until biscuits are done.

Meatloaf     Back to the recipe list

1 lb. Ground chuck/ground turkey
½ Cup Merz Salsa
1 Egg
¾ Cup Bread Crumbs
¼ Cup Chopped Onion
½ Pkg. Lipton Onion Soup Mix
1 Tbsp. Worcestershire Sauce
2 Tbsp. Ketchup
1 tsp. Garlic
Pepper

Mix all ingredients. Put in loaf pan. Bake at 350º for 1 hour or until done.

Burritos     Back to the recipe list

4 Boneless, skinless chicken breasts
2 Cups Merz Salsa
1 Pkg. Taco Seasoning
½ Cup Water
2 Cups Shredded Monterey Jack & Colby Cheese
Flour Tortillas

Mix salsa, taco seasoning and water in skillet. Add chicken breasts, cover and simmer until chicken is cooked through. Remove chicken from skillet and slice into strips. Return chicken to skillet and simmer for 5-10 minutes. Spoon chicken mixture into tortillas using a slotted spoon and roll. Place in 9x13 baking dish. Cover with remaining sauce and cheese. Bake in 350º  oven until cheese is melted.
Variation 1: Cook chicken and salsa mixture in a slow cooker.
Variation 2: Add refried beans and cheese when rolling meat mixture in tortillas.

Spicy Bean Dip    Back to the recipe list

1 Can "Rosarita" Fat Free Zesty Salsa Refried Beans
1 Cup Merz Salsa
2 Cups Shredded Monterey Jack & Colby Cheese

Mix Salsa with beans, spread in a 9 x 9 inch baking dish, cover with cheese and bake in 350º  oven until cheese is melted.

Chili Cheese Dip    Back to the recipe list

½ Lb. Velveeta
16 oz. Merz Salsa
1 can Chili

Mix all ingredients together and serve heated.

Mexican Dip   Back to the recipe list

1 package of cream cheese
1 16oz tub of sour cream
1 packet of your favorite taco seasoning
Senorita Merz "Slo-Simmered" Salsa
Mexican cheese
Tortilla chips

Blend the cream cheese, sour cream to a creamy consistency, then add the taco seasoning to taste.  Once this has been completed spread the mixture evenly across the bottom of the dish and cover with  a thin layer of Senorita Merz salsa.  Then, sprinkle the shredded Mexican cheese over the entire dish, refrigerate until served, and serve w/ the tortilla chips.

Chili     Back to the recipe list

1 can of white navy beans
1 can of black beans
1 can of kidney beans
1½  lbs. of hamburger
½ of an average sized onion
1 32oz jar of Medium Senorita Merz "Slo-Simmered" Salsa...I prefer to use
Medium
1 packet of Chili Man Chili seasoning, or your favorite chili seasoning
1 crock pot or other type of pot that will hold at least 2 quarts

Preparation:
Chop the 1/2 onion. Mix half of the onion and a 1/4 of the seasoning packet with the hamburger while browning.  While the hamburger, onion and powder are cooking, mix all the other contents together, including the rest of the seasoning packet and onion, in the crock pot.  When the hamburger is done, drain the fat, and then add it to the contents of the crock pot.  Simmer slowly on low heat.  The chili is ready within a half hour after it starts to boil.

I usually prepare mine in the crock pot and allow it to simmer all day while at work.  If you choose to cook it all day, I would recommend that you taste periodically to make sure that it is not getting to "hot" for your taste.   The chili's that we use in our salsa have a tendency to release additional heat when you cook with it.

I use the three types of beans for color and texture.  You could substitute any type of bean that you may want, I assume it would not have a material affect on the chili.

Merz Marinated Chicken Dinner    Back to the recipe list

Chicken Breasts
Senorita Merz Salsa
Rice
Vegetables (i.e. zucchini, squash, onion, etc…) of choice

Marinate the chicken breast(s) in Senorita Merz Slo-Simmered Salsa overnight. Empty the breast and marinate into a baking dish, add enough salsa to cover the breast.  Place the baking dish into the oven at 350, and cook for about 30minutes.

While the chicken is baking steam the rice.

Also, while the chicken bakes, steam your vegetables in salt water using onion & garlic salt.

When the chicken is done, serve the chicken & salsa over the rice, garnish with the steamed vegetables and enjoy!

Zapata     Back to the recipe list

1 2lb round steak
1 32 oz jar of Senorita Merz Salsa
3 16 oz cans chili beans
1 6 oz can tomato paste
1 medium onion coarsely chopped
1 medium green pepper coarsely chopped
8 cups beef stock

Cook round steak and salsa in crock-pot on high 3 hours or until fork tender. Shred beef, combine remaining ingredients. Cook on low heat 2 hours or until ready to serve.

Baked Chicken Burritos     Back to the recipe list

4 boneless, skinless chicken breasts, cut into strips
1 pkg. cream cheese
1 LB Velveeta cheese
1 pkg. flour tortillas
8 oz. Senorita Merz Salsa

Pan fry chicken breast. Add cream cheese, Velveeta and salsa, heat until cheese melts.
Spoon meat mixture onto flour tortillas. Roll and place on cookie sheet. Bake m 350 for 15 minutes

Senorita Merz Strata    Back to the recipe list

6 flour tortillas
2 4 oz cans of chopped green chilies - drained
2/3 cup of Senorita Merz Salsa
4 cups grated Monterey Jack Cheese
5 eggs, beaten
2 cups of milk
1 tsp. salt

Grease a 9x 13 baking pan. Cover bottom of pan with half of the tortillas, cutting them to fit without over lapping. Sprinkle with 1 can of chilies, 1/3 cup of salsa, 1/2 the cheese. Repeat the layers ending with the cheese.
Combine eggs, milk and salt. Pour this mixture over the layers. Let stand, covered, in the refrigerator at least 1 hour to overnight.
Preheat oven to 350. Bake for 30 minutes, or until the strata is slightly puffed and bubbly. Cool 5 minutes, then cut into squares.

Grilled Beef Quesadillas     Back to the recipe list

¾ LB thinly sliced deli roast beef
1 ½ c Senorita Merz salsa
¼ c chopped fresh cilantro
3 tbsp. Fresh lime juice
1 c canned black beans, rinsed, drained
½ c frozen whole kernel corn, defrosted
8 small flour tortillas
3 c shredded Colby-jack cheese

In medium bowl, combine salsa, cilantro and limejuice. In second bowl, combine ½ c salsa mixture, beans and corn. Set aside remaining salsa mixture. Sprinkle cheese evenly on Side of each tortilla; divide beef evenly among tortillas. Top with scant ¼ c of bean mixture. Fold tortillas in half. Place Quesadillas in skillet on medium heat. Cook uncovered, 4 to 5 Minutes; turn once. Serve with reserved salsa mixture.

Tex-Mex Beef Wraps with Tomato-Corn Salsa     Back to the recipe list

3 ¾ c cooked shredded beef
1 16-oz jar Senorita Merz salsa
2 tbsp. Chopped cilantro
4 large flour tortillas, warmed
chopped fresh cilantro
Tomato-Corn Salsa
½ c frozen whole kernel corn, defrosted
1 small tomato, chopped
1 tbsp. chopped cilantro
In a small bowl, combine Tomato-Corn Salsa ingredients with 2 tbsp.
Senorita Merz salsa. Cover and refrigerate until ready to use.

In a microwave safe dish, combine shredded beef, remaining salsa and 2 tbsp. chopped cilantro. Cover and microwave on high 7 to 8 minutes or until hot; stir once. Spoon ¼ of beef mixture evenly over each tortilla. Top each with ¼ cup Tomato-Corn salsa. Roll up Jellyroll fashion. Garnish with Chopped cilantro.

South-Of-The-Boarder Meatloaf     Back to the recipe list

2 lbs. ground chuck
½ c chopped onion
¼ c chopped green pepper
1 c Senorita Merz salsa
1 TBS garlic powder
1 tsp. salt
1 c tortilla chips, crushed

Combine all ingredients in bowl, mix thoroughly. Shape into loaf, place on baking sheet. Bake at 350 for 1 hour.

Spiced Up Chicken And Vegetables     Back to the recipe list

4 chicken breasts
1 c carrot , sliced
½ medium onion, chopped
½ c celery, sliced
2 garlic cloves, crushed
2 chicken bullion cubes
¾ c Senorita Merz salsa
1 can tomato soup

Brown chicken in skillet over medium heat. Add remaining ingredients simmer 30-45 minutes.

Easy Beef And Salsa Burrito     Back to the recipe list

1 LB ground chuck

1 tbsp. chili powder
¼ tsp. ground cumin
¼ tsp. salt
¼ tsp. freshly ground pepper
1 10 oz pkg. frozen chopped spinach, defrosted and well drained
1 c Senorita Merz salsa
¾ c shredded Colby-jack cheese
1 pkg. (10 small) 6 in diameter flour tortillas, warmed

Brown ground chuck, drain. Return beef to skillet; season with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat, stir in cheese. Spoon 1/3 c beef mixture into center of each tortilla, roll and Serve.

Chicken Tortillas     Back to the recipe list

2 chicken breasts, cooked
½ onion, grated
½ can cream of mushroom soup
½ can cream of chicken soup
1 c Senorita Merz salsa
½ c milk
6 corn tortillas, cut into triangles
½ LB cheddar cheese, grated
1 ½ green chilies, canned, seeded and diced

Cut chicken into large pieces. Set aside. In a bowl combine onion, the soups, salsa and milk, blending well. In a 1-½ quart buttered casserole, layer half the tortillas, chicken sauce and cheese. Sprinkle with the green chilies. Repeat the layers once more until all the ingredients are used, ending with cheese on top. Bake uncovered, at 350 for 45 minutes, or until hot. You may cover and refrigerate overnight before cooking, adjust cooking time to 1 hour at 300.

Taco Bake     Back to the recipe list

1 LB ground chuck, cooked and drained
1 can tomato soup
½ c milk
1 c Senorita Merz salsa
2 c shredded Colby-jack cheese
6 tortillas, cut into triangles

Combine ground beef, soup, milk, salsa, tortillas and 1 ¾ c cheese in a large mixing bowl. Transfer to 1 ½ quart casserole dish, top with remaining cheese. Bake uncovered, at 350 for 45 minutes or until hot.