By Jeannie from Arkansas

2 lbs ground beef, browned and drained

1 can sweet corn, drained  shredded Mexican cheese

2 cans mild or hot chili beans  sour cream

1 large can diced tomatoes  corn chips (optional)

1 (16 oz) jar Easy Goin’ Mild Salsa

Mix all ingredients in large pot. Simmer for about 20 minutes. Serve in bowls. Top with sour cream and shredded cheese and chips if desired.

“This is absolutely the BEST chili I have ever had. So easy to make. The Easy Goin’ salsa made the best chili base!! And...the Easy Goin’ is great by itself with chips!”

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Easy Goin’ over Cream Cheese

by Aunt Clarice from Indiana

1 (8 oz.) block cream cheese

1 (16 oz.) jar Easy Goin’ Mild Salsa

Place cream cheese on serving plate. Top with salsa. Serve with crackers. Yummy!

“It’s a big hit with the whole family. Great for football games.”

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Easy Goin’ Chicken Enchiladas by LeeAnne of REB Family

2 cups chopped cooked chicken breast or canned chicken

2 cans cream of chicken soup  8-10 (6”) flour tortillas

1 pkg (8oz) cream cheese, cubed  Sour Cream

Shredded Mexican cheese  Cut green onions

1 (16 oz) jar Easy Goin’ Mild Salsa  Shredded lettuce

   made by Redd-Eye Brand

Mix chicken, soup, salsa and cream cheese together in a sauce pan and heat over medium heat, until heated through. Warm flour tortillas in microwave between 2 damp paper towels. Preheat oven to 350 degrees. Spray 13x9 pan. Fill each tortilla with approx. 1/8 cup of mixture and roll like a burrito. Place seam side down in pan and continue until all are rolled. Pour remaining mixture over top of rolled enchiladas, top with shredded cheese. Warm enchiladas in oven approx. 10 mins or to your liking, then switch to broil to brown a little. Keep an eye on them. Remove from oven. Top with salsa, sour cream, veggies & watch the whole family enjoy! Hear the kids ask: “More Mom, please!”

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Easy Goin' Salsa Pizza with Cheese Crust

1 # lean ground beef

1 1/4 c. Easy Goin’ Mild Salsa

2 cups Original Bisquick Baking Mix

1/4 cup mild salsa flavor or jalapeno flavor Velveeta

1/4 cup hot water

4 medium green onions, sliced (1/2 cup)

1 cup shredded Colby/Monterey Jack cheese (4 oz.)

Heat oven to 375 and grease large cookie sheet. Cook beef in 10” skillet over med. Heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat. Stir Bisquick, Velveeta and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14” circle; place on cookie sheet. Spread beef mixture over crust to within 2” of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.  Bake 25 to 28 mins. Or until crust is golden brown and cheese is melted. Makes 8 svgs.