Salsa Sampler Recipe

Cook beef

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook 4–6 minutes until browned, then drain excess fat if needed.

Push beef to one side, add chopped onion and cook 2–3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Add chili powder, cumin, smoked paprika, tomato paste and beef broth. Stir to combine, simmer 2–3 minutes until slightly thickened. Season with salt and pepper. Remove from heat.

Preheat oven to 425°F (220°C). On a rimmed baking sheet or oven-safe platter, arrange tortilla chips in an even layer. Spoon the seasoned beef evenly over the chips and sprinkle shredded cheese over the top. Add pickled jalapeños if using.

Bake 6–8 minutes until cheese is melted and bubbly. Garnish with sliced green onions or cilantro. Serve hot with salsas and guacamole salad.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

If using cold tortillas, warm them briefly to make them pliable: heat a small skillet over medium heat with 1/2 tsp oil and warm each tortilla 10–15 seconds per side or wrap stack in a damp towel and microwave 20–30 seconds.

Spread about 1/2 cup enchilada sauce across the bottom of the prepared dish.

Place about 2 tbsp seasoned beef and a sprinkle of cheese in the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.

Pour remaining enchilada sauce evenly over the rolled enchiladas and top with remaining shredded cheese.

Bake uncovered 18–22 minutes until heated through and cheese is melted and bubbling. Let rest 5 minutes, then garnish with cilantro and serve with sour cream and extra salsas.

Toss the shredded chicken with the taco seasoning or salt and cumin until evenly seasoned.

Heat a large skillet or griddle over medium heat and add 1/2 tsp butter or oil. Place one flour tortilla in the skillet, sprinkle about 1/2 cup cheese over half the tortilla, add about 1/4 cup seasoned chicken, top with another 1/4 cup cheese. Fold the tortilla over to make a half-moon.

Cook 2–3 minutes per side until golden brown and cheese is melted, pressing gently with a spatula. Repeat for remaining tortillas, adding butter or oil as needed. Cut each quesadilla into 3–4 wedges and serve with salsa and guacamole salad.

In a bowl, mix shredded chicken with softened cream cheese, chopped onion, cumin, garlic powder and 1/4 tsp salt until well combined.

Warm the small corn tortillas briefly (10–15 seconds per side in a skillet or 20–30 seconds wrapped in a damp towel in the microwave) so they are pliable and won’t crack when rolled.

Place about 2 tbsp of the chicken mixture near the bottom edge of each tortilla and roll tightly, securing seam-side down. Repeat until all filling is used.

Heat 1/2-inch oil in a medium skillet over medium-high heat until shimmering. Fry taquitos seam-side down first in batches, 1–2 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate and sprinkle lightly with salt. Alternatively, brush with oil and bake at 425°F (220°C) for 12–15 minutes, flipping once, until crisp.

Serve hot with lime wedges, crema or chipotle sauce and salsas.

In a medium bowl, add diced avocados and immediately toss with lime juice to prevent browning.

Add diced tomato, red onion, chopped cilantro, salt and pepper. Gently fold to combine, keeping some avocado chunks for texture.

Taste and adjust seasoning with additional salt or lime juice as desired. Sprinkle crumbled cotija or feta on top if using and serve chilled or at room temperature alongside the sampler.

Arrange pico de gallo, roasted salsa verde and creamy chipotle sauce in small bowls for guests to sample. Provide extra lime wedges.

Plate components: place a portion of beef nachos, 2 enchiladas, 1 chicken quesadilla (or 2 wedges), 3–4 chicken taquitos and a scoop of guacamole salad on a large platter or individual plates. Offer salsas and garnishes alongside for sampling.