Very Tasty and budget friendly! I grew up on these!
1lb of ground beef
1 large potato peeled and diced
1/2 C chopped white onion
3 cloves garlic minced
1/8 tsp. salt
12 thin corn tortillas
2Tbs Canola oil or oil of your choice
1 c grated cheese
1 jar of PrimoVardos Salsa
Brown meat in a skillet with chopped onion, salt and minced garlic over medium heat. Add diced potato and turn heat down to low. Cook mixture until potatoes are soft (approximately 20 minutes). Then use a hand masher briefly (5x) to blend potato and ground beef mixture. In a separate frying pan heat 2 TBS of oil on Med/low heat. Take one corn tortilla at a time and place the cooked mixture on half of the tortilla. Gently fold in half and place it in a hot skillet to fry one side then flip to the other side. Use a tray lined with paper towels to drain oil. Top your tacos with grated cheese, thinly sliced lettuce and PrimoVardos Hot Salsa!
Easy to Make and good on your budget!
7-ounce bag of small pasta shells
15-ounce can of Hunts tomato sauce
32-ounce chicken broth
2 onion ring slices of a white onion
1/2 tsp dried cilantro
1/2 tsp dried oregano
1/4 tsp garlic powder
1 Tbs of canola oil
Slices of cheddar cheese (optional)
Start out with the canola oil in a skillet over medium heat and add the sliced raw onions, then add the bag of shells, continue to stir until shells are golden. Then add tomato sauce and chicken broth followed by dried cilantro and dried oregano leaves and garlic powder. Bring mixture to a boil, then turn heat on low and place the lid on the skillet for about 20 minutes. Turn off the heat and pull out the onion rings if you like before you add slices of cheddar cheese. Place the lid back on the skillet to allow the cheese to melt. Serve and top with a spoonful of PrimoVardos Hot Salsa!
Comes out perfect every time!
3 Tbs Canola oil
1 1/2 cup long grain rice
2 fresh onion ring slices from a white onion
14 1/2-ounce can of chicken broth
8-ounce can of tomato sauce
1 cup cold water
1/4 tsp garlic salt
1/8 tsp black pepper
1/4 tsp dry oregano leaves
1/4 tsp dry cilantro leaves
1/4 cup sliced green onions
2 to 3 fresh celery sticks
Add oil to large skillet over medium/low heat. Add long grain rice and white onion rings. Brown the rice and white onions over medium/low heat to a light golden brown. Stir CONSTANTLY so that the rice doesn't stick/overcook for about 5 to 10 minutes. Add the tomato sauce and chicken broth and water to the browned rice. Lastly add the garlic salt, pepper, oregano, cilantro, celery sticks, and green onions to rice mixture. Bring uncovered skillet of rice to a slight boil- takes about 3 minutes. Now place lid on the skillet of rice and lower heat to simmer/low for about 15-20 minutes. Do NOT remove lid or stir during this cooking time. Turn the stove off and keep lid on rice to keep hot until served. (Remove the celery sticks and onion rings prior to serving).
Macaroni salad goes great with burger/hot dogs and chips and salsa!
16-ounce macaroni pasta
2 Tbs of olive oil
4 sliced dill pickles
7 boiled eggs diced
3.8 ounce sliced black olives
1/4 cup green onions
1 Tbs yellow mustard
1/4 tsp of black pepper
2 cups of Best Foods Mayonnaise
In an 8 Quart large saucepan bring water and olive oil to a boil. Add Macaroni pasta. Cook according to the package until tender then drain and place in a large bowl. Add pickles, boiled eggs, sliced olives, green onions, mustard, black pepper, and mayonnaise to stir with a spatula. Chill to serve. No salt needed in recipe due to the pickles, black olives and mustard. Serve with Burgers, hot dogs, Chips and PrimoVardos Hot Salsa!
Albondigas soup goes great with PrimoVardos Salsa and homemade flour tortillas!
Meat Mixture Ingredients
2 pounds of lean ground beef
1/2 cup of raw long grain rice
1/2 tsp of salt
dash of pepper
2 cloves of fresh garlic pressed into meat
4 quarts of water/meat broth
1 chopped fresh tomato
1/2 white onion chopped
1/2 tsp salt
1/2 tsp of dried cilantro
1 Tbs of Oregano Leaves
dash of black pepper
3 peeled and diced potatoes
1/2 cup of chopped celery
1/2 cup of chopped carrots
3 cloves of garlic pressed into broth mixture
In a large pot add 4 quarts of water/meat broth and bring to boil. Add the tomatoes, onion, salt cilantro, oregano, black pepper, potatoes, celery, carrots and fresh garlic.
In a bowl mix the meat mixture together well and then start forming the small meat balls to add to broth mixture.
Cook with lid on the pot for about one hour on medium heat until the rice and meatballs are fully cooked. Serve with fresh PrimoVardos Salsa and fresh flour tortillas!
4 Pounds Chuck Roast
4 Cloves of fresh garlic minced
Dash of Garlic Salt
Dash of black pepper
Cook roast in oven at 350 degrees for 3 hours. Let it cool then remove the fat and shred meat. Add the broth to the meat and leave it in the refrigerator overnight.
1/2 white onion- finely chopped
5 fresh serrano peppers finely chopped
5 fresh yellow peppers finely chopped
1 fresh tomato chopped
Chop all of the ingredients above.
Take a flat griddle/skillet and place the shredded meat and broth over a low-medium heat and add the chopped ingredients. You keep flipping the ingredients with a spatula about every 3 minutes until the broth has been absorbed. You end up with a dry meat and dry peppers mixture. You may keep in a crock pot to keep warm or on low in the oven in a baking dish.
Serves approximately 16-20 people.
Serve with fresh PrimoVardos Salsa and fresh flour tortillas!
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