Thoroughly mix together the hamburger, breadcrumbs, egg and milk. Add parsley and 1 tablespoon oregano. Form into 1-inch meatballs. In a skillet, cook over low-medium heat until done, approximately 10 minutes. Drain meatballs and add salsa and 2 tablespoons oregano. Simmer in sauce for 15 minutes. Pile meatballs on hard sub rolls with plenty of sauce. Sprinkle with mozzarella cheese and place under broiler until cheese has melted. Smother with hot wax peppers and serve.

In a large Dutch oven, brown bacon over medium-high heat. Remove to a small bowl. Season beef chuck with salt and pepper and then lightly dredge meat in flour. Shake off excess flour. Heat the fat in the pan over medium-high heat, add meat in batches and brown all sides. Remove the meat with a slotted spoon. Add onions to the remaining fat in the pan, cooking over medium heat until lightly colored and soft. Add garlic and cook for an additional minute. Add paprika, stir well to thoroughly coat onion and garlic. Add peppers, carrots, marjoram, caraway seeds, black pepper and bay leaves. Toss briefly and add stock, beer, sauerkraut and salsa. Bring to a boil and add browned meat and bacon. R educe the heat to low and simmer, covered, stirring occasionally until the meat is tender, 1-1/2 to 1-3/4 hours. Remove from heat and stir in sour cream. Serve with spatzle, egg noodles or boiled potatoes.

Preheat oven to 350 degrees F. Grease baking sheet with nonstick cooking spray. In a large skillet, cook onion and garlic until onion is transparent; add ground chuck. Cook until ground chuck is browned. Add chili powder, cumin, oregano and salt. Cook approximately 1 minute, coating the meat well. Stir in the Frog Ranch Salsa and continue cooking another 5 minutes. Remove from heat and add sour cream. Stuff shells with meat mix. Arrange shells in baking pan and cover with foil. Bake approximately 15 to 20 minutes; uncover and sprinkle the cheese on top and bake just until the cheese melts. Note: These do freeze well....if you have any leftovers!!

Brown the beef with the onion. Drain, then put in a slow cooker. Add the remaining ingredients, and season to taste with assorted herbs and spices. Cook on low for 5 to 7 hours.

Mix beef, Salsa and taco seasoning together in a bowl. Form into 4 patties. Add canola oil to a pan and heat on medium high. Add burgers and grill till done. Eat on a bun or on its own, with extra Frog Ranch Mild Salsa, sour cream and tortilla chips.

Cut a thin slice from stem end of each pepper and remove seeds and membranes, then rinse. Cook peppers for 5 minutes in enough boiling water to cover, invert and drain. Season inside of peppers with salt and black pepper, and set aside. In a medium skillet over medium heat sauté ground beef with 1-2/3 cups of salsa until the beef is lightly browned. Add rice, beans, corn, onion and walnuts. Spoon 1 cup of rice mixture into each pepper and top each pepper with remaining salsa; stand upright in a 13 by 9-inch baking pan. Cover pan with foil, and bake at 350°F for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno slices.

In a large skillet brown ground beef and garlic. Add salsa, green peppers, celery, molasses, Dijon mustard, Worcestershire sauce and vinegar. Partially cover and simmer, stirring occasionally, until all are flavors blended and the sauce is slightly thickened, about 15 minutes. Toast seeded rolls cut side up under a broiler. Spoon Sloppy Joe mixture onto the bottom halves of rolls and cover with the tops. Serve hot.

In a 4-quart saucepan, melt butter and add flour to make a smooth paste. Add water and stir until smooth. Add ground meat, garlic, celery, carrots, potatoes and salsa. Bring to a boil, reduce heat and simmer 5 to 6 hours, stirring occasionally. Salt and pepper to taste.

Heat peanut oil in a large, heavy saucepan over medium-low heat; add onion and chopped pepper. Cook until tender but not brown, 7 to 10 minutes. Add garlic and ginger, cook for another 2 to 3 minutes. Stir in chili powder, cumin and red pepper flakes, cook for 1 minute. Add sweet potatoes and salsa. If needed, add enough water to barely cover the vegetables and mix well. Bring to a boil, lower the heat, cover and simmer for 45 minutes, stirring occasionally. While the stew cooks, heat 1 teaspoon peanut oil in a medium skillet over high heat. Add ground beef or turkey. Sauté, turning often, until browned. Transfer to a plate with a slotted spoon and set aside until the stew has cooked 45 minutes. When ready, add meat and zucchini. Cook for another 15 minutes. Place peanut butter in a small bowl, stir in 1 cup of the stewing liquid until smooth and add the peanut butter mixture to the pot. Mix well and cook for another 15 minutes. Season with salt and ground black pepper and serve on a bed of rice or couscous.

Brown the burger, then add the 2 jars of Salsa. In a 2-quart microwave bowl, blend the soup, water and rice. Cover and microwave on high for 15 minutes. Add the peas and the burger/salsa mixture.