Beyond Chips & Salsa

I love Mexican food and my family loves Mexican food, so this was a fun meal to prepare for. This meal is easy to put together, it’s flavorful, and I can eat it multiple times a week (plus, my family can eat our weight in chips and salsa). We turned the sweet pork into tacos and served with a side of beans, salsa, and corn.

Tagge’s is a great line that we have offered before. They are farmers first, so their products are homegrown and have a great farm-fresh taste and they can be used in a lot of recipes. I’ll be showing you how to do a really easy restaurant sweet pork, restaurant black beans, and a creamy salsa queso dip all using Tagge’s salsa as the secret ingredient. These recipes are “throw together”, easy recipes that are really low stress for week night dinners or parties.

Restaurant Sweet Pork

You’ve probably seen a lot of variations of this recipe online, and some call for a long list of ingredients. This is our short cut version that has become a family favorite, and tastes just as good. Take a medium-sized pork roast, 2-3 lb. with 1 cup sprite, Tagge’s Mild Brigham City Peach Salsa (#1155), and C & H Brown Sugar (#2261). Feel free to adjust the brown sugar to your preference. I used my Instant Pot on high pressure for 60 minutes, then did the natural release. We use it in a lot of different things- salads, protein bowls, quesadillas, and tacos.

Easy Restaurant Black Beans

Heat a couple cans of black beans (don’t drain or rinse) and 1/2 cup of salsa in a small pot. I used the Tagge’s Mild Sweet Corn Salsa (#1154). It’s a great easy way to dress up your black beans in 10 seconds, and the salsa adds just the right amount of zing.

Easy Corn

Simplot Flame Roasted Corn Jalapeno Blend (#1984) is one of my daughter’s favorite sides. Just fry it up and it’s ready to use! We put it on top of salads, nachos, and even in taco soup.

Easy Salsa Queso

For the queso, I started with our Childer’s Ground Chuck (#2549). If you don’t know what the difference is between ground chuck is made from a primal cut so it’s just the shoulder muscle, instead of ground beef is the leftovers after the cut the roasts and steaks so it’s a really good quality meat. I started by cooking the ground beef, then saute 1/3 cup Flav-R-Pac Chopped Onion (#5772). Then I add a PanSaver Slow Cooker Liner (#1089) to my crock pot, and added velveeta cheese. I’m not really a huge veveeta fan, but it’s great for queso dip and melting. Then add a jar of the Tagge’s Mild Sweet Corn Salsa (#1154). Cook in the slow cooker for about three hours, or until it’s nice and melty. This a great party dish, you can “fix it and forget it” in just a few minutes, then serve it with chips or even a baked potato.

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