Tag Archives: Salsa

Mexican Meatloaf

Individual Mexican Meatloaf: fast, easy & fun! Lots of flavor & perfect for family. https://frugalhausfrau.com/

Meatloaf is a huge favorite with my folks. And with just about everyone, I think, once fall hits. But who has time to wait for a meatloaf to bake when there’s a zillion things going on?

Mexican Meatloaf
Mexican Meatloaf – flavorful but not too hot – but that sauce is another matter! It’s spicy, tangy deliciousness!

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Roasted Corn & Black Bean Salsa

Roasted Corn & Black Bean Salsa: The roasting brings out all the flavors in this zippy salsa for dipping or adding to tacos, burritos, and so on!

I love mixing up fresh salsas and sides, especially now that the warm weather is here! This Roasted Corn & Black Bean Salsa is perfect for a side with Mexican, Southwestern or Barbecued food, or just for dipping when the mood hits.

Roasted Corn & Black Bean Salsa
Roasted Corn & Black Bean Salsa

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Irish Pub Nachos

Ok, so they’re not Irish and they’re not really Nachos. But what Irish Pub Nachos are is ooey, gooey, cheesy potato deliciousness with the spiciness of nachos. And there’s bacon (or corned beef, if you have some) sprinkled throughout. You might call this an appetizer, but for us it was a fun meal.

Irish Pub Nachos
Irish Pub Nachos

I apologize coz I “over posted” today but I wanted you to see some of the options I use in/on these incredible Irish Pub Nachos. (links are at the bottom of the post)

First of all, these Irish Pub Nachos are just a little spiced up with home-made Wing Sauce. Do you make your own? It’s so super simple & you can customize your flavors. If you don’t want to go there, add a little taco seasoning, store-bought or home-made to your wing sauce. Taco Bell’s taco sauce is great on this, too. Just sayin’.

Irish Pub Nachos
Irish Pub Nachos

Now Ranch isn’t usually my thing, but everyone I know loves it (maybe everyone in the world?) so I ditched the plain old sour cream for this creamy Yogurt Ranch. Now neither the Wing Sauce or the Ranch HAS to be home-made, but you’ll thank me if you make the Ranch, and you’re welcome! 🙂 🙂 🙂

Get the potatoes right on this and it hardly matters what else you put on top! I like some brown and crispy and some a bit softer but err on the side of crispier. I bake, but frying is quicker – messier, but quicker. Once those potatoes are done, the rest takes just minutes.

Irish Pub Nachos
Irish Pub Nachos

As far as cheese, personally, I like a melty, not too aged (read grocery store) cheddar & a little Monterrey Jack. Sometimes I jazz it up with something with some real personality and sprinkle a little Bleu Cheese over the top. Or maybe a little Feta or Asiago.

Then go crazy and top with whatever favorite nacho toppings you want! Pickled Jalapenos or Cowboy Candy? Yes, please. Maybe a little salsa, a sprinkle of green onion or cilantro. Avocado would be great. Pickled Red Onions can’t be wrong, either.

Irish Pub Nachos
Irish Pub Nachos

Irish Pub Nachos

Fun potato “nachos” layered with cheese and corned beef or bacon. Serve with Home-made Yogurt Ranch and toppings of choice.

  • Author: mollie kirby
  • Yield: serves 4 - 6


  • 4 potatoes, peeled if desired & sliced thinly into rounds
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 to 4 tablespoons olive oil
  • salt & pepper (be generous)
  • a little Wing Sauce, store-bought or home-made, doctored with a little taco seasoning
  • 6 to 8 ounces (or more) shredded cheddar cheese, taco cheese, or a cheddar jack blend
  • 1/2 to 3/4 cup cooked chopped bacon pieces (abt 4 strips) or finely chopped cooked corned beef – see note on corned beef
  • ounces of a sharper cheese: bleu cheese, Parmesan, Feta, Asiago, optional
  • Salsa or Pico de Gallo
  • Ranch Dressing
  • Cilantro, chopped chives, thinly sliced green onion to sprinkle on top, as desired
  • Other toppings as desired: Avocado, Guacamole, Black Olives, Pickled Jalapeno, diced onion or red onion, etc.


In a container large enough to hold the sliced potatoes, add a teaspoon of salt and a good pinch of sugar (optional) and soak the potatoes for 30 minutes. Drain and pat dry (lay out on a clean kitchen towel, cover with another towel and lightly press.

In the meantime, preheat oven to 425 degrees F. Cut parchment paper to fit one very large or two smaller baking sheets with. There should be enough room so the potatoes are in a single layer. Place the pan or pans in the oven to preheat.

When potatoes have soaked and are dried, lay them out on the parchment sheet or sheets, sprinkle generously olive oil, toss and rub, then sprinkle with salt and pepper. Spread into a single layer. Remove a baking sheet from the oven and slide the parchment carefully, with the potatoes on top, onto the baking sheet.

Place in oven and bake for a total of about 35 to 40 minutes, turning and rotating the pans once or twice and with a thin spatula, turning the potatoes and rearranging and removing as necessary. Bake until lightly browned and crisped.

Remove potatoes. If using more than one tray, put all the potatoes together, spread out on a single tray. Turn oven up to 475 degrees. Drizzle potatoes with a little Wing Sauce. Using about 1/2 the cheddar, sprinkle over the potatoes. Sprinkle with bacon or corned beef, then the secondary cheese of choice and top with the remaining cheddar.

Bake about 10 minutes, rotating as necessary. Remove from oven, garnish and eat immediately, accompanied by Ranch, Pico de Gallo or Salsa.


If you’d prefer to fry the potatoes, preheat oil to 375 degrees f. Working in batches, place potatoes into hot oil and fry until golden brown. Drain on paper bags or paper towels and proceed with recipe.

For corned beef: you can add diced or shredded cooked corned beef but this is even better if you heat a tablespoon of oil in a small skillet, heat and add the corned beef, tossing and cooking until it’s a little crispy on the edges.

Links for Home-made Taco Seasoning, Home-made Wing Sauce and Home-made Ranch and Pico de Gallo are at the bottom of the post. Follow the links.


I’ll be bringing this recipe to Fiesta Friday, hosted this week by Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons

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Slow Cooker Mexican Style Honey Lime Chicken

Slow Cooker Chicken with a Mexican Flair - you'll find a whole lot of ways of ways to use this luscious tangle of honey lime chicken.

I always say I don’t use my crock pot enough, so if you’re like me, here’s a recipe that will put that slow cooker into regular rotation. Honey Lime Chicken. If there’s ever a better taste combo than slightly spicy, slightly sweet, tangy Honey Lime Chicken I don’t know what it is…

Slow Cooker Mexican Style Honey Lime Chicken
Slow Cooker Mexican Style Honey Lime Chicken

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Pineapple Mango Salsa

Pineapple Mango Salsa - sweet/sour/tangy and choose your heat from mild to fiery

This is a lovely little fresh salsa for a dip or a side, mild if you’d like or fiery if you wish. The fruity pineapple & mango are set off beautifully by the lime/vinegar combo and the result is a bright, sweet/tart flavor explosion.

Pineapple Mango Salsa
Pineapple Mango Salsa

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Sweet Pineapple, Mango, Habanero Sauce

make it once and you'll crave it for life!

We just can’t seem to get spring, here, in Minnesota. March started with below zero temperatures, warmed up to the 70’s for a day or two then dropped back down to a dismal, depressing, cold grey. Now it’s snowing. If I could only go to the Islands! Out of the question, but maybe a few Island flavors will brighten up my day, and yours. This is a Sweet Habanero Sauce. As it settles on your tongue, you’ll think “hmm, what’s all this about?” It’s pleasant and beautifully flavored and…sweet. But wait for it!

Sweet Pineapple Mango Habanero Sauce
Sweet Pineapple Mango Habanero Sauce

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Fire-Roasted Tomatillo Salsa

This Fire-Roasted Tomatillo Salsa might just be a revelation to you. It’s a fantastic salsa, a blend of bright, tart tomatillos, jalapeno for a bit of bite & onion for depth, plus I’m giving you my Tomatillo Salsa secrets!

Fire Roasted Tomatillo Salsa
Fire Roasted Tomatillo Salsa

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Salsa from Nothin’ – Restaurant Style

When I lived in the Southwest, the ladies often brought their favorite Mexican and Southwestern specialties to our “food days” at the office. That’s where I first learned this simple home-style or blender salsa. If you’ve eaten at a Mexican restaurant, you know this salsa!

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Fire Roasted Red Salsa . $1.75

One of my favorite things to make for a game or a party (or when I feel like it!) is this simple “Fire-Roasted Red Salsa.” Easy, quick and delicious! While I love serving it with tortilla chips & Mexican or Southwestern food, when I’m feeling particularly virtuous, a little dab is really good on a cucumber slice.

Fire Roasted Salsa, center
Fire Roasted Salsa, center

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“Aji” Salsa, about $2.14

I’m no world traveler, but if I were, I’d have tried one of the many versions of this salsa served all over South America. Truly wonderful with a bit of a sweet/sour undertone, I literally crave it at times. I’ve served it to others, too, who can’t get enough of it. Make it as fiery hot or mild as you’d like, and chop it, blend it or mash it with mortar and pestle.

Aji Salsa
Aji Salsa

Continue reading “Aji” Salsa, about $2.14