Cinco-De-Mayo Fiesta Pasta

 FIESTA PASTA SALAD
Ingredients:
1/2 cup sour cream
1/3 cup mayonnaise
1 cup of pre- mixed Salsa made with Wildtree's Fiesta Salsa blend (mix according to the instructions on the container)
2 tablespoons of lime juice
7 cups cooked whole wheat or high fiber/protein pasta or Gluten Free pasta
1 small onion diced
1 red bell pepper diced
2 tomatoes diced
1/2 cup sharp chedder cheese, shredded
3 tablespoons fresh Cilantro, chopped.

In a small bowl, mix together the sour cream, mayo, salsa & lime juice. Set aside to allow the flavors to combine. In a large bowl combine the pasta, red bell pepper, onion, tomato, chedder cheese and cilantro. Pour the first mixture over the pasta and toss to coat. Season with Ranchers Steak Rub to taste.

John's Sweet & Spicy Salsa

FRESH PINEAPPLE FIESTA SALSA
My husband is a big fan of "sweet" fruit in spicy salsa so one day this past week I made a batch of Fiesta Salsa and threw in a couple of very ripe peaches. He devoured it! So today, I had fresh pineapple and decided to give that a whirl. Both are very yummy and a great way to enjoy seasonal fruits.

1/2 large sweet onion
1/2 large red pepper
1/2 yellow pepper
2 Plum tomatoes
1 cup diced fresh or crushed pineapple
1/4 cup Fiesta Salsa Blend
Sea salt to taste
Dice the onion, peppers, tomato and pineapple. Mix together in a bowl and add Fiesta Salsa Blend & sea salt to taste. Refrigerate for at least one hour. 

Mexican Styled Lasagna

MEXICAN LASAGNA

SERVINGS: 8

INGREDIENTS:
2 lb. ground turkey
2 tablespoons Wildtree Natural Grapeseed Oil
2 tablespoons Wildtree Fajitas Seasoning Blend
3 cup Wildtree Fiesta Salsa, prepared as directed on package
1 1/2 cups Cheddar cheese, shredded
2 cups Monterey jack, shredded
8-8” GF corn tortillas or Whole Wheat Tortillas, cut into quarters 
2 tablespoons Cilantro, chopped
Guacamole Sour Cream (recipe follows)

PREPARATION:

Preheat oven to 400°F.
Preheat a large skillet over med-high heat and add Grapeseed oil. Add the ground turkey and season with Wildtree Fajita Blend. Cook until meat is brown, 5-7 minutes. Add 2 cups of the Wildtree Fiesta Salsa. Simmer for 10 minutes.
Mix the jack and cheddar cheese together in a bowl and set aside a 1/2 cup of the cheese mixture.
Coat a shallow baking dish with pan spray. Build lasagna in layers of tortillas, then meat and then cheese. Repeat tortilla, meat, and cheese. Cover with a final layer of tortillas; spread the remaining 1 cup Wildtree Fiesta Salsa on top and sprinkle with reserved cheese.
Bake lasagna for 20 minutes until the cheese is brown and bubbly. Garnish with cilantro and serve with the guacamole sour cream.




Guacamole Sour Cream:
1 cup Sour Cream
1 1/2 tablespoons Wildtree Guacamole Seasoning

In a small bowl combine sour cream and guacamole seasoning. Mix well and refrigerate for 2 hours before serving.