Kari,

I think you could substitute the salsa for the stewed tomatoes and Rotel in this soup recipe with good results. I do it all the time. A good chicken tortilla soup would be good also using the salsa and some chicken broth. Or what about making a Mexican lasagna?

I don't know if this helps, or would simply fill up your freezer space. BTW, do you think prepared salsa would freeze well in Ziploc bags? You might try a small sample.

TACO SOUP

3 pounds ground chuck (or whatever ground meat you prefer)
2 large onions, chopped
6 to 8 ribs celery, chopped
2 buttons garlic, minced
2 cans stewed tomatoes (regular size)
1 can Rotel tomatoes
2 cans pinto beans
2 cans white shoe peg corn
2 enveloped taco seasoning
1 envelope Ranch Butter-milk seasoning (dry mix)

Brown meat. Drain. Add onions, celery and garlic until tender. In a large pot, add meat mixture to tomatoes, beans, corn and Rotel tomatoes. Add seasonings. Simmer about 30-45 minutes. Garnish individual bowls with a dollop of sour cream and grated cheese.