2 tablespoons vegetable oil
2 1/2 cloves garlic, peeled and minced
1 teaspoon onion powder
6 (6 ounce) liquid ounces fresh salsa
1 (1.25 ounce) envelope dry jalapeno beans seasoning packets, divided
1 tablespoon vegetable oil
1 teaspoon cumin seed
1 pinch ground cayenne pepper
1 teaspoon chili powder
1 teaspoon onion powder
1 pound chicken, cut into 1/2 inch cubes
2 tablespoons butter, melted
1/2 teaspoon salt
4 cups shredded lettuce
2 tablespoons bottled salsa
Heat oil in a large saucepan over medium heat. Add garlic, onion powder, and 2 ounces salsa; stir often. Continue stirring until tomato juice is reduced. Remove from heat; let cool slightly.
Heat 2 tablespoons butter in a medium skillet over medium heat. Saute onions, jalapenos, chicken cubes, and 1/2 cup salsa until tender. Stir in skillet of oil; cook until heated through, stirring continuously.
While tomato sauce is heating, place lettuce in skillet of oil. Cook over medium-high heat, stirring frequently, until it is tender. Remove from heat and stir in tomato sauce.
Dissolve salsa in water. Mix with tomato sauce, and season with Cumin, Cayenne Pepper, chili powder, onion powder, lettuce, and salsa. Pour into 2 large bowls.
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