Makes 6–8 servings • Gluten-Free • No MSG

1-2 Tablespoons Jalapeno Cilantro Dip Mix (1=medium heat, 2= hotter)
1/2 cup sour cream
1/2 cup Mayonnaise
Mix together until well blended. Chill for several hours or overnight.

3 EASY WAYS TO USE THIS MIX

GIGI ANN’S JALAPENO CILANTRO       

1. Jalapeño Cilantro Chicken Skillet
   Toss 1 lb. chicken with 1–2 tbsp mix + oil. Sauté until cooked through.
   Add ¼ cup cream or broth + squeeze of lime. Simmer 2–3 minutes. Serve over cooked rice.
2. Jalapeno Cilantro Rice
   Stir 1 tbsp mix into 2 cups hot cooked rice with butter or oil.
   Add lime juice + optional add black beans or corn.
3. Cheesy Jalapeño Cilantro Potato Bake

Stir 1 tbsp mix into 1-8oz. package cream cheese. Mix until blended. Mix 2 cups diced red potatoes, cream cheese mixture and 1 ½ cups shredded cheese. Bake until brown and bubbly in 350° oven, about 30 minutes. Enjoy!

JALAPENO CILANTRO BREAKFAST CASSEROLE 

Make-ahead brunch with bold, savory flavor

Ingredients

• 1 tbsp Jalapeño Cilantro Dip Mix
• 8 large eggs
• 1 ½ cups milk
• 2 cups cooked breakfast sausage or chopped bacon
• 1-20 oz. bag frozen hash browns (thawed)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or blend)
• ½ cup diced onion (optional)
• ½ cup diced bell pepper (optional)
• 1 tbsp olive oil or butter

Directions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Sauté onion and bell pepper in olive oil or butter until softened, 3–4 minutes.
3. Layer the base:
   Spread hash browns evenly in the baking dish.
   Top with cooked sausage or bacon, and vegetables.
4. Make the custard:
   In a large bowl, whisk eggs, milk, and Jalapeño Cilantro Dip Mix until well combined.
5. Assemble:
   Pour egg mixture evenly over the casserole. Lightly press down to ensure everything is coated. Top with shredded cheese.
6. Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
7. Rest 5–10 minutes before serving.

Make-Ahead Option  Assemble the casserole, cover, and refrigerate overnight.

CREAMY JALAPEÑO CILANTRO CHICKEN & RICE BAKE (DUMP & BAKE)

No prep. One dish. Bold, creamy flavor.

Ingredients

• 1–2 tbsp Jalapeño Cilantro Dip Mix
• 1 cup uncooked long grain white rice
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
• 1 ½ lbs boneless, skinless chicken breasts or thighs, diced in cubes

Directions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Add & stir:
   In the baking dish, combine rice, chicken broth, sour cream, Jalapeño Cilantro Dip Mix, and cheese. Stir until evenly mixed.
3. Top with chicken:
   Place chicken directly on top (no need to pre-cook).
4. Cover tightly with foil.
5. Bake for 60 minutes, or until rice is tender and chicken is cooked through.
6. Rest 5–10 minutes before serving.

This comforting blend brings together classic pot pie seasonings and vegetables for a satisfying, one-pot dinner that’s ready with minimal effort. Perfect for chilly evenings or whenever you’re craving something wholesome and filling.

Simple to prepare • Comfort in every spoonful

Rosemary Blend
Warm and aromatic, this blend combines rosemary, garlic, and savory herbs for a rustic, earthy flavor. Perfect with sourdough, baguette, or focaccia.

How to Enjoy:

Mix 1–2 teaspoons of seasoning with ¼ cup of extra virgin olive oil. Serve with warm bread, drizzle over roasted vegetables, or sprinkle on pasta or pizza for an instant flavor boost.

A vibrant mix of classic Italian herbs, garlic, and a touch of spice. Bold, zesty, and full of Mediterranean flavor—delicious with crusty bread and fresh olive oil.

How to Enjoy:

Perfect for busy weeknights or cozy weekends — top with shredded cheese, avocado, or crushed tortilla chips for a restaurant-style finish.

]]> https://www.gigiannstogo.com/product/taco-soup-mix/ Wed, 06 Aug 2025 17:44:22 +0000 https://www.gigiannstogo.com/?post_type=product&p=1142 Taco Soup Mix
Just add ground beef, water & tomatoes!
A bold, Tex-Mex blend of beans, corn & spices.
Hearty, flavorful, and ready in under 30 minutes.

Makes 6–8 servings  • No MSG

Just add cooked chicken, water and canned green chiles for a satisfying white chili that’s ready in under 30 minutes. It’s the perfect cozy meal for cool nights, potlucks, or anytime you’re craving something a little different.

Top with shredded cheese, avocado, or a squeeze of lime for an extra burst of flavor.

Makes 6–8 servings • Gluten-Free • No MSG

BAHAMA MAMA SALSA RECIPE:

1-2 Tablespoons Bahama Mama Salsa Mix
1-16 oz. can diced tomatoes
1/4 cup fresh cilantro
1/2 lime, juiced.

Mix well and chill several hours or overnight. Serve with Chips or over burritos, eggs or anything you want to spice up!

BAHAMA MAMA SALSA QUESO:

1/2 Lb. Velveeta Cheese (don’t judge me!)
1-2 teaspoons Bahama Mama Salsa Mix
2 Tablespoons milk (more if needed to thin)

Melt all ingredients in microwave for 1 minute, stir. Repeat if necessary. Dip soft bread pretzels, tortilla chips or flour tortillas in cheese mixture. **Optional: add cooked crumbled sausage for an added savory touch.

BAHAMA MAMA SALSA PINEAPPLE SALSA:

1 Tablespoon Bahama Mama Salsa Mix

1 can crushed pineapple, drained

1/4 cup chopped red onion

Minced cilantro to taste (optional)

1/2 cup red pepper, diced (optional)

Mix all ingredients together in bowl and stir. Chill several hours or overnight for best flavor. Excellent with grilled shrimp or fish tacos.

**May substitute fresh pineapple, peaches or mango!

BLACK BEAN SALAD WITH AN ATTITUDE!

DRESSING:

1/2 cup vinegar (cider or red wine)

2 Tbs. oil

1 tsp. Bahama Mama Salsa mix (or more if you like it hotter)

STIR INTO REMAINING INGREDIENTS:

1 cup frozen whole kernel corn, thawed (may use fresh)

1 cup diced jicama

1 medium tomato, diced

2 green onions, sliced

2 cans (15oz each) black beans, rinsed and drained

1/2 cup minced cilantro (if desired)

Mix all ingredients; chill. Serves 12

RECIPE FOR DIP:

2 Tablespoons dip mix
1  cup mayonnaise
1  cup sour cream

Mix well and chill. Serve with assorted cut veggies, crackers, or chips.
Makes 1 cup
Yogurt or low-fat products may be used.

ROASTED RANCH SALAD DRESSING:

2 Tablespoons dip mix
3/4 cup mayonnaise
3/4 cup buttermilk

Mix well and chill several hours or overnight.

ON THE RANCH POTATO PACKETS:

1 cup diced potatoes
1/4 cup sliced green onions
1/4 cup Colby Jack Cheese
2 Tablespoons prepared Roasted Ranch Dip

Combine potatoes, onions, cheese and prepared dip. Spoon onto heavy duty foil; seal tightly. Place on hot grill or oven pre-heated to 350°. Cook for about 15 minutes. Increase recipe to serve more people. Use separate foil pouch for each person.