Fiesta Tortilla Salad Recipes

FIESTA TORTILLA SALAD

Steps:

• Make dressing:
• Blend all ingredients in blender until smooth. Season to taste with salt and pepper.
• Make salad:
• Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add tortilla strips and cook until crisp, about 4 minutes per batch. Using slotted spoon, transfer to paper towels. Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. Add tortilla strips. Toss with enough dressing to coat. Season with salt and pepper.

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 CORN CHIP SALAD

Steps:

• In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

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 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.

FIESTA CORN TORTILLA PIZZAS

Steps:

• Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
• Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
• Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
• Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
• Sprinkle Mexican cheese blend over refried beans.
• Carefully transfer a tortilla pizza back to the skillet, bean side up.
• Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
• Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
• Slice pizzas to serve.

SIMPLE LAYERED FIESTA SALAD

Steps:

• Layer all ingredients except dressing and chips in large bowl.
• Drizzle dressing over salad; top with chips.

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.