Fiesta Taco Salad Recipes

FIESTA TACO SALAD

Steps:

• To make pico de gallo: In a medium size mixing bowl, whisk together the lime juice, garlic salt and lemon pepper. Add tomatoes, red onion, jalapeno and cilantro to the bowl. Taste and adjust salt and pepper to your taste. Cover and chill until serving.
• To make taco meat: In a large skillet, sauté the onion and poblano pepper in a couple of drizzles of olive oil. Cook for 2-3 minutes until they begin to soften and brown. Season with salt and black pepper to your taste. Add the minced garlic and sauté for 1 minute.
• Add the ground beef to the pan. Cook until no pink remains in the ground beef. Add taco seasoning, garlic salt, lemon pepper, beans and tomatoes. Mix well. Simmer covered for 30 minutes.
• Build salads starting with tortilla chips taco filling, lettuce, cheese and toppings.

FIESTA TACO SALAD WITH BEANS

Steps:

• In 2-quart saucepan, heat beans and taco sauce over medium heat 4 to 5 minutes, stirring occasionally, until heated.
• In large bowl, toss lettuce, bell pepper, tomatoes, olives and corn chips. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

FIESTA TACO SALAD

Steps:

• Brown meat; drain. Stir in salsa.
• Layer chips and lettuce on large platter or 4 individual serving plates.
• Top with the meat mixture, tomatoes and sour cream. Sprinkle with cheese.

MEXICAN FIESTA SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

CHICKEN FIESTA SALAD

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

FIESTA PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
• Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
• Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
• Top with remaining cheese.

FIESTA TACO CASSEROLE

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.

FIESTA TACO SALADS

Steps:

• In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans., Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese., In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges.

FIESTA CHICKEN TACO SALAD

Steps:

• In small bowl, combine dressing ingredients, blend well.
• In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
• Pour dressing over salad; toss gently to coat.
• Divide salad evenly onto individual serving plates; top each with a dollop of sour cream.
• Arrange tortilla chips around edge of each plate if desired.

FIESTA CHICKEN TACO SALAD

Steps:

• In a small bowl, combine dressing ingredients; blend well.
• In a large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes, and olives.
• Pour dressing over all; toss gently to coat.
• Divide salad evenly onto individual serving plates and top each with a dollop of sour cream.
• Arrange tortilla chips around edge of each plate, if desired.