THE TEX-MEX TREATMENT

Start with store-bought salsa…and end with serious deliciousness. Community Cooks spice up breakfast, lunch and dinner with a jar of the piquant sauce.

BLACK BEAN CHICKEN Mix 3 tsp. chili powder, 1 tsp. cumin, 1 tsp. pepper and ¼ tsp. salt; sprinkle over both sides of 4 boneless skinless chicken breasts. In a nonstick skillet, brown chicken in 2 tsp. canola oil over medium heat. Add 1 can rinsed black beans, 1 cup corn and 1 cup salsa; cook, covered, until a thermometer inserted reads 165°, 10-15 minutes. Cut chicken into slices. Molly Andersen CAULIFLOWER SALAD into florets. Steam until tender, 6-8 minutes. Drop into ice water. Drain and pat dry. Toss with 16 oz. salsa, 1 Tbsp. garlic oil and ¼ tsp. pepper; top with 1 cup parsley leaves. Refrigerate 30 minutes before serving. Ann Sheehy CHICKEN ENCHILADA STUFFED POTATO SKINS Bake 3 large baking potatoes at 350° until tender, about 1 hour. Cool slightly; cut in half lengthwise.…

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Taste of Home (Digital) - 1 Issue, August/September 2022

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