Fiesta Taco Potato Cake Bruschetta Recipes

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FIESTA TACO POTATO CAKE BRUSCHETTA



Fiesta Taco Potato Cake Bruschetta image

Ready, Set, Cook! Special Edition Contest Entry: This recipe is a festive take on Mexican bruschetta using potatoes as the base with a lively colorful corn/black bean topping.

Provided by patcook1

Categories     Potato

Time 35m

Yield 12 potato cakes, 4-6 serving(s)

Number Of Ingredients 21

1/2 cup canned whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
2 tablespoons red bell peppers, chopped
2 tablespoons green onions, chopped
1/4 cup fresh tomato, chopped
1/4 teaspoon ground cumin
1/2 teaspoon granulated sugar
1 1/4 teaspoons kosher salt, divided
3/8 teaspoon fresh ground black pepper, divided
2 tablespoons white wine vinegar
2 tablespoons canola oil, divided
1/2 teaspoon canola oil, divided
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 large garlic clove, crushed
3 tablespoons chopped cilantro, divided
1/3 cup yellow onion, chopped
2 1/2 teaspoons packaged taco seasoning
2 large eggs
1/4 cup all-purpose flour
2 tablespoons butter
1 ounce goat cheese, crumbled

Steps:

  • In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato. In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper. Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
  • In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper. Mix in eggs and flour. In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time. Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture. Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
  • Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
  • Spoon corn/bean mixture evenly over each potato cake. Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro. Place potato cake bruschettas onto a serving platter.

FIESTA POTATOES



Fiesta Potatoes image

If you're looking for terrific party potatoes, look no further. Here we've topped mashed potatoes with salsa, cheese and tortilla chips.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 7

Number Of Ingredients 12

2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt, if desired
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
1 cup Old El Paso™ salsa (any variety)
1 can (2 1/4 oz) sliced ripe olives
1 cup shredded Cheddar cheese (4 oz)
1/2 cup crushed tortilla chips
Guacamole, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired

Steps:

  • Set oven control to broil. In 3-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until fluffy.
  • Spread hot potatoes in ungreased 8-inch square (2-quart) glass baking dish. Spread with salsa. Sprinkle with olives and cheese. Broil with top 3 to 4 inches from heat about 2 minutes or until cheese is melted. Sprinkle with tortilla chips.
  • Serve with guacamole, sour cream and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 24 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g

FIESTA TACO CASSEROLE



Fiesta Taco Casserole image

Have a flavor fiesta with taco fixin's baked into a casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso™ Thick 'n Chunky salsa
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Nutrition Facts : Calories 530, Carbohydrate 36 g, Cholesterol 100 mg, Fat 1, Fiber 7 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 7 g, TransFat 1 g

FIESTA BRUSCHETTA



Fiesta Bruschetta image

This is a favorite recipe though simple to make.Try it as a side dish to summer grills or as a first-course to a casual party.The recipe originally came from a cookbook called " Just The Best" Published by some of Canada's top food writers.

Provided by Dotty2

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups chopped ripe tomatoes
1 garlic clove, minced
2 green onions, chopped
1/4 cup black olives, sliced
1/2 teaspoon oregano
1 large French bread
2 cups monterey jack cheese, grated
1/4 cup parmesan cheese, grated

Steps:

  • Heat oven to 425F(220C).
  • combine tomatoes, garlic, green onions,olives and oregano.
  • Cut bread in half lenthwise.
  • Sprinkle halves with Monterey Jack cheese.
  • Spoon on tomatoe mixture.
  • Sprinkle with Parmesan cheese.
  • Bake 10 minutes.

Nutrition Facts : Calories 385.3, Fat 15.6, SaturatedFat 8.5, Cholesterol 37.2, Sodium 778.7, Carbohydrate 42.9, Fiber 3.3, Sugar 2.1, Protein 18.2

MEXICAN FIESTA BITES



Mexican Fiesta Bites image

If you're a Mexican food fan, I think you'll like this one. A great start to a Mexican Fiesta or Cinco de Mayo celebration, game night appetizer, or even an after-school snack for the kids. It's a creamy, one-bite hors d'oeuvre packed with fresh flavor.

Provided by lutzflcat

Categories     Trusted Brands: Recipes and Tips     Snack Factory® Pretzel Crisps®

Time 15m

Yield 6

Number Of Ingredients 10

¼ cup fat-free refried beans
12 each Original Snack Factory® Pretzel Crisps®
1 teaspoon taco seasoning mix, or to taste
¼ cup guacamole
¼ cup salsa
¼ cup reduced-fat sour cream
1 roma (plum) tomatoes, chopped
1 tablespoon chopped fresh cilantro, or to taste
12 slices black olives
1 tablespoon shredded Cheddar cheese, or to taste

Steps:

  • Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
  • Add a layer of guacamole, then salsa, and a dollop of sour cream.
  • Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

Nutrition Facts : Calories 66 calories, Carbohydrate 8.5 g, Cholesterol 5.4 mg, Fat 2.9 g, Fiber 1.4 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 241.3 mg, Sugar 0.8 g

FIESTA TATER TOT® CASSEROLE



Fiesta Tater Tot® Casserole image

We invented this recipe one night after one of us wanted Tater Tot® casserole for supper, while the other wanted Mexican...It's SUPER easy and SUPER yummy! Baking the Tater Tots® before layering may be unnecessary but we wanted to make sure they had a chance to crisp up. The whole family LOVED this dish! Hope you do too!

Provided by 2macs114

Categories     Main Dish Recipes     Casserole Recipes     Vegetable     Tater Tots¨

Time 1h

Yield 8

Number Of Ingredients 9

cooking spray
1 pound lean ground beef
½ cup chopped green onion
1 (1 ounce) package taco seasoning mix, divided
1 (10.75 ounce) can tomato soup
1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
1 (10.75 ounce) can milk
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 ½ cups shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
  • Layer potato nuggets in the prepared casserole dish.
  • Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
  • Spoon ground beef mixture over potato nuggets; pour in soup mixture.
  • Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 41.7 g, Cholesterol 66 mg, Fat 29.9 g, Fiber 3.9 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 1401.5 mg, Sugar 6.7 g

FIESTA POTATOES



Fiesta Potatoes image

"I originally served this zippy filling on open-faced French rolls," writes Socorro Kimble of Bakersfield, California. "One day I added some of the leftover mixture to my baked potato at dinner. What a treat! No I make these rich cheesy potatoes often."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 medium potatoes, baked
1/2 cup sour cream
1/2 cup diced fully cooked ham
3 tablespoons grated Parmesan cheese
2 tablespoons mayonnaise
1 to 2 tablespoons chopped green chilies
Salt and pepper to taste
1 cup shredded sharp cheddar cheese

Steps:

  • Place potatoes in a 13x9-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350° for 10 minutes or until warm. , Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 537mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

FIESTA TACO BAKE



Fiesta Taco Bake image

It's always a fiesta when ground beef and salsa get together! And never more so than in this taco bake topped with crushed taco shells and shredded cheese.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 6

1-1/2 lb. ground beef
1/4 cup water
1/4 lb. (4 oz.) Mexican VELVEETA®, cut up
3/4 cup TACO BELL® Thick & Chunky Medium Salsa
1 pkg. (4.5 oz) TACO BELL® Crunchy Taco Shells (12 shells), crushed
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Preheat oven to 350°F. Brown meat in large skillet; drain. Add water and VELVEETA; cook until VELVEETA is melted, stirring frequently. Remove from heat. Stir in salsa.
  • Spray 8-inch square baking dish with cooking spray. Place 1/3 of the crushed taco shells in prepared dish; top with 1/2 of the meat mixture. Repeat layers. Top with remaining crushed taco shells; sprinkle with shredded cheese.
  • Bake 25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 610 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 2 g, Protein 28 g

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