- 1 large avocado, mashed
- 4 tablespoons of Chipper's Hot Salsa Salt (to taste)
- Mix ingredients together in large bowl
- For a zestier taste, add lemon juice, lime juice or onions
- 1 green bell pepper, diced
- 1 onion, diced 1 pound hamburger meat
- 1 1/3 cups water 1 cup uncooked rice
- 1 12-ounce jar of Chipper's Hot Salsa
- Mix the hamburger, green bell pepper and onion together in a sauce pan until the meat is browned.
- Add rice, water, and 1 jar of Chipper's Hot Salsa to the mixture.
- Bring to a boil.
- Cover and simmer for 20 minutes.
- Serves 4.
- Variation: Use chicken, turkey, venison or any other meat you like in place of hamburger.
Chipper's Spicy Chicken Casserole
- 4 whole large chicken breasts
- 1 dozen corn tortillas
- 1 can of cream of chicken soup
- 1 can of mushroom soup
- 2 cups milk
- 1 onion-grated
- 1 12-ounce jar Chipper's Hot Salsa
- 1 pound grated chedder cheese
- Wrap chicken breasts in foil and bake at 400 degrees for one (1) hour or until tender.
- Bone chicken and cut into large pieces.
- Cut tortillas into one (1) inch strips.
- Mix soups, milk, onion and 1/2 jar of Chipper's Hot Salsa in bowl.
- Grease baking pan (8 x 13 baking dish).
- Place a small amount of soup mixture in bottom of baking pan.
- Layer tortillas, chicken, and soup mixture.
- Continue layering until all tortillas and chicken is used.
- Empty remaining contents of soup mixture over casserole.
- Top casserole with cheese, cover and put in refridgerator for 24 hours.
- Uncover and bake at 300* degrees for 1 to 1 1/2 hours.
- Place remaining jar of Chipper's Hot Salsa out for those who prefer spicier dish.
- Serves 6-8