Kitkats Easy Fiesta Taco Salad Recipes
FIESTA TACO SALAD
Fiesta Taco Salad is a party on a plate. Layers of chips, lettuce, taco filling and salsa make your mouth say olé!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 110 mg, Sodium 630 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 3 g, Protein 31 g
FIESTA TACO SALAD WITH BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! Here's a recipe keeper-taco salad that's ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 10 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 10 g, TransFat 0 g
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FIESTA TACO CASSEROLE
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
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 TACO SALADS
This taco salad has all the flavors, but it's so much easier to prepare and eat because it's not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 483 calories, Fat 18g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 922mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 8g fiber), Protein 25g protein.
KITTENCAL'S TACO SALAD FOR A CROWD
I have made this many times to serve at get togethers and I always receive rave reviews from everyone! if desired the amounts may reduced to half --- to save some time the beef may be cooked a day ahead, and refrigerated overnight as it must be cooled completely before adding the ingredients in with it, you may want to purchase two bags of nacho chips and use one to serve on the side --- when cooking the ground beef, I always try to leave it into larger size chunks, it looks better in the salad, really you may use any size bag of nachos that you like, the 12 cups size is only estimated, you can add any amount desired in with the ground beef/salad mixture, just make sure to add them just before serving as they tend to get soggy --- see my recipe#76616 -- I sometimes add in a can of drained and rinsed black beans :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef with the chopped yellow onion (not red).
- Add in only 1 package taco mix (and water according to the package direction); set aside to cool completely.
- In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more than 2 cups if desired, and the cheese may be cubed small instead of shredded) avocados, red onion, olives, and the second package of taco seasoning mix.
- Add to cooled beef mixture; toss to combine.
- Just before serving toss with the salad dressing.
- The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early!).
SUE'S TACO SALAD
This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving.
Provided by SUE CASE
Categories Salad Taco Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
- Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.
Nutrition Facts : Calories 626.1 calories, Carbohydrate 33.2 g, Cholesterol 91.7 mg, Fat 41.5 g, Fiber 4.2 g, Protein 28.2 g, SaturatedFat 15.1 g, Sodium 1125 mg, Sugar 3.7 g
FIESTA CHICKEN TACO SALAD
This is an easy, delicious,no cook salad for a hot summer day. A good way of using leftover grilled chicken breasts.
Provided by MarieRynr
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 530, Fat 38.5, SaturatedFat 13, Cholesterol 96.5, Sodium 994.4, Carbohydrate 17.6, Fiber 4.2, Sugar 11, Protein 30.7
KALE FIESTA SALAD
I'm always looking for a new salad to make in bulk for the work week. I've made other kale salads but this is my favorite. Lots of texture, loads of flavor, colorful, crunchy, and sweet.
Provided by appletrix
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
- Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
- Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
- Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
- Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
- Pour warm dressing onto salad; massage and toss until well coated.
Nutrition Facts : Calories 343 calories, Carbohydrate 42 g, Cholesterol 35.8 mg, Fat 14.9 g, Fiber 11.1 g, Protein 19.1 g, SaturatedFat 2.8 g, Sodium 532 mg, Sugar 9.6 g
FIESTA CHICKEN SALAD TACO
This cheesy mix of chicken, salsa and mayo is scooped up in broken taco shells to make a tasty salad for one.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Mix chicken, salsa, cheese and mayo.
- Break apart taco shells to scoop up salad. Or serve chicken mixture in taco shells.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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