El Verano Sabroso Salsa Diced Tomato, 102 Ounce, 6 Per Case

Latin dishes: Build rich bases for enchiladas, tacos, and burrito fillings with chunky salsa-style tomatoes.
Homemade salsa: Drain and mix with onion, cilantro, and lime for a quick fresh pico de gallo.
Bulk cooking: Stock 102 oz cans for chili, pasta sauces, and slow-cooker soups in volume.
Food service: Keep large cans on hand for consistent tomato output across restaurant prep lines.
Quick stews: Add diced tomatoes straight to the pot for a fast, flavorful foundation.

Who Would Benefit

• Home cooks who prepare large-batch meals for families or gatherings
• Restaurants, cafeterias, and food trucks that need consistent bulk tomato supply
• Catering operations cooking for events and large groups
• Meal-preppers who batch-cook chili, pasta sauces, and soups for the week
• Anyone building homemade salsa from a quality base

Product Highlights

• Vine-ripened tomatoes peeled and diced in salsa style for chunky texture
• Packed in their own natural juice for rich, fresh tomato flavor without additives
• 0g trans fat and 0mg cholesterol per serving
• 102 oz cans in a 6-pack case for bulk cooking and food service
• Ready to use straight from the can in sauces, soups, stews, and more

Yummy Recipes

Slow-Cooker Enchilada Casserole

Ingredients:

• 1 can (102 oz) El Verano Sabroso Salsa Diced Tomato
• 12 corn tortillas, cut into quarters
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 12 ounces ground beef
• 1 teaspoon salt
• Half teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Brown the ground beef in a skillet over medium heat; drain excess fat, then stir in chili powder, cumin, salt, and pepper. Cook one minute longer.
2. Spread one third of the diced tomatoes with juice in the bottom of a slow cooker. Layer half the tortilla pieces, half the beef mixture, and one cup of shredded cheese. Repeat layers once more, then top with remaining tortillas, diced tomatoes, and the last cup of cheese.
3. Cook on low for four to five hours until tortillas are soft and cheese is melted. Garnish with fresh cilantro before serving.

Time: 15 minutes prep; 4 to 5 hours cook. Cook ground beef to a safe internal temperature of 165 degrees Fahrenheit.

Quick Beef and Tomato Chili

Ingredients:

• 1 can (102 oz) El Verano Sabroso Salsa Diced Tomato
• 1 1/2 pounds lean ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Half teaspoon cayenne pepper, optional for heat
• 1 teaspoon salt
• Half teaspoon black pepper

Instructions:

1. Brown the ground beef in a large pot over medium-high heat; drain fat and add chili powder, garlic powder, paprika, cayenne, salt, and black pepper. Stir two minutes until spices coat the meat.
2. Add the diced tomatoes with juice and kidney beans. Bring to a simmer, reduce heat to low, and cook uncovered for 25 to 30 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.
3. Serve with shredded cheese, sour cream, or chopped green onions if desired.

Time: 10 minutes prep; 30 to 35 minutes cook. Cook ground beef to a safe internal temperature of 165 degrees Fahrenheit.