1 ¼ lb. ground beef
1 ½ tbsp. chile powder
½ tsp. ground cumin
1 Pkg (10 oz.) frozen chopped spinach, defrosted, drained well
1 ¼ c. Daddy Jack’s Salsa
1 c. shredded Cheddar cheese
8 medium flour tortillas, warmed

1. In a large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
2. Season beef with chili powder, cumin, ½ tsp salt and ¼ tsp pepper. Stir in spinach and salsa; heat through. Remove from heat, stir in cheese.
3. To serve, spoon approximately ½-cup beef mixture in center of each tortilla. Fold bottom edge up over filling, fold sides to center and then overlap edges.


TIME: 25 minutes

Next time you make your favorite chili, add ¼ to ½ cup of Daddy Jack’s Salsa to really give it a special flavor.

4 cans (15 ½ oz. each) Great Northern Beans, rinsed and drained
4 cans (15 oz. each) black beans, rinsed and drained
2 cans (15 oz. each) butter beans, rinsed and drained
2 ¼ c. of Daddy Jack’s BBQ Sauce
2 ¼ c. of Daddy Jack’s Salsa
3/4 c. of packed brown sugar
½-1 tsp. hot pepper sauce

In a 5-quart crock pot, gently combine all ingredients. Cover and cook on low for two hours or until heated through.




1 tbsp. olive oil
6 boneless and skinless chicken breast halves (1 ½-2 lbs. total )
½ c. Daddy Jack’s Salsa
½ c. plain yogurt
½ c. coarsely crushed tortilla chips

Preheat the oven to 350 F. Coat an 8-inch square baking dish with nonstick cooking spray. In a large skillet, heat the olive oil over medium-high heat and brown the chicken breasts for five to six minutes, turning halfway through the cooking. Place the cooked chicken breasts in the baking dish. In a small bowl, combine the salsa and yogurt; mix well. Pour over the chicken and top with the crushed tortilla chips. Bake for 25 to 30 minutes, or until the juices run clear and no pink remains.




1 lb. ground beef
¼ tsp. salt
1 12-14 in. prepared pizza shell
1 ¼ c. Daddy Jack’s Salsa
1 ½ c. (6 oz.) shredded Mexican cheese blend or Monterey Jack cheese
1 can (4 oz.) diced green chilis, well-drained
2 med. plum tomatoes, seeded and coarsely chopped
½ small red onion, thinly sliced
2 tbsp. Chopped fresh cilantro

Preheat the oven to 450 F. In a large nonstick skillet, brown the ground beef over medium heat for 8 to 10 minutes, crumbling it as it cooks. Season with the salt; drain. Place the pizza shell on an ungreased pizza pan. Spread the salsa over the shell, then sprinkle with ¾ cups cheese. Top with the beef, then the chilis, tomatoes, onion and the remaining ¾-cup cheese. Bake for 11 to 12 minutes or until the topping is hot and the cheese is melted. Remove from the oven and sprinkle evenly with the cilantro. Slice into wedges and serve immediately.



2 16 oz. cans baked beans

1 ½ cups of Daddy Jack’s Salsa

1 Tbl. Lime juice

1 cup crushed tortilla chips

4 oz. Shredded hot-pepper Monterey Jack cheese

Chopped fresh cilantro


Heat oven to 375. In ungreased 13 x 9 inch baking dish, combine beans, salsa and lime juice and mix well. Sprinkle tortilla chips and bake 10 to 12 minutes until well-heated. Sprinkle with cheese. Bake additional three additional minutes. Sprinkle with cilantro, serve with chips as a dip or as a side dish.



1 can (14½ oz.) ready to use chicken broth
1 can (14½ oz.) ready to use beef broth
1 med. onion, finely chopped
1 c. Daddy Jack’s Salsa
½ tsp. ground cumin
2 tbsp. Vegetable oil
4 corn tortillas, cut into 1/8 x 3” strips
1 c. (4 oz.) shredded monterey jack cheese

In a large saucepan, combine the chicken and beef broth, the onion, salsa and cumin over medium heat. Bring to a boil, then reduce the heat to low, cover and simmer for 20 minutes. Meanwhile, in a medium skillet, heat the oil over medium heat. Sauté the tortilla strips for two to three minutes or until lightly browned, turning to brown both sides; drain on paper towels. When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese.  Serve immediately.


Note:  For a heartier soup, add some shredded beef or pieces of cooked chicken, sausage or hot dogs.  For more zip, use the hot variety of Daddy Jack’s Salsa.