Fiesta Taco Sauce Food

FIESTA PINWHEELS

Fiesta Pinwheels image

Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield about 5 dozen.

Number Of Ingredients 11

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chiles
1 cup finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

Steps:

In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

FIESTA TACO SAUCE

Fiesta Taco Sauce image

Make and share this Fiesta Taco Sauce recipe from Food.com.

Provided by dicentra

Categories Mexican

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 3/4 cups tomato sauce
1 onion, chopped
1 tablespoon dried oregano
1 tablespoon minced garlic
1 (28 ounce) can crushed tomatoes
2 tablespoons hot pepper flakes
1 tablespoon kosher salt

Steps:

In large bowl, combine all ingredients.
In blender, puree until desired consistency. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 124.6, Fat 1, SaturatedFat 0.2, Sodium 2937.6, Carbohydrate 28.3, Fiber 7.5, Sugar 7.1, Protein 6

ORIGINAL TACO HOUSE FIESTA DRESSING

Original Taco House Fiesta Dressing image

Perfect sweet heat for tacos, salads, sizzling meats, party dips - and much, much more! (Spot-on copycat recipe)

Provided by Renee

Categories Condiment

Time 10m

Number Of Ingredients 14

Ingredients

½ cup water
½ cup Canola oil
6 tablespoons crushed or diced canned tomatoes (drained)
6 tablespoons El Pato Tomato Sauce, Mexican Hot Style (Yellow can (not green))
¼ cup red wine vinegar
3 tablespoons sugar
1½ teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon hot pepper sauce (I use Chalula)
¼ teaspoon xanthan gum (optional)
1 ounce Romano cheese (fresh, finely grated)
¾ - 1 teaspoon freshly ground black pepper

Steps:

Put everything in a blender jar except the Romano cheese and black pepper, and blend until smooth and creamy.
Add the cheese and pepper and pulse to break up the cheese a bit more.You want the pepper and cheese to be a little grainy to give the dressing some texture.

Nutrition Facts : ServingSize 2 tablespoons, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 143 mg, Fiber 1 g, Sugar 2 g, Calories 55 kcal, UnsaturatedFat 4 g

SPICY FIESTA TACO SOUP

Spicy Fiesta Taco Soup image

Have a fiesta any day of the week! This soup is warm and filling - and easily prepared. Spicy and flavorful, and using ingredients readily found in your pantry, this soup comes together quickly and is sure to please a hungry family. Serve with a side salad and warm tortillas for dipping, or use the garnish option of crushed corn tortilla chips and shredded cheddar cheese. Ole!

Provided by kitty.rock

Categories Southwestern U.S.

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 -2 jalapeno pepper, fine dice (seeded and deribbed)
6 cups chicken broth (or water with chicken-flavored bouillon)
3/4 cup long grain brown rice, rinsed before cooking
2 tablespoons dried onion, minced
1 (8 ounce) can tomato sauce (regular or Mexican style)
2 tablespoons taco seasoning
1 tablespoon dried parsley
2 (15 ounce) cans pinto beans, drained and rinsed
1 (8 -10 ounce) can diced tomatoes, with juice (Rotel or regular)
corn tortilla chips
2 -4 ounces shredded cheddar cheese

Steps:

In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
Add chicken broth and bring to a boil.
Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.).
To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
Enjoy!

FIESTA CHICKEN TACO CUPS

Fiesta Chicken Taco Cups image

Here's a recipe that makes a nice presentation for a quick Mexican flavored chicken salad. Please note that the first ingredient should read 1 package Soft Taco Dinner, but I couldn't sneak that one through Zaar, lol.

Provided by lazyme

Categories Lunch/Snacks

Time 45m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 1/3 ounce) package taco shells
1 medium red bell peppers or 1 medium green bell pepper, chopped
1 medium onion, chopped
2 tablespoons vegetable oil
4 boneless skinless chicken breasts, diced
1/4 cup water
2 tablespoons lime juice
lettuce, shredded
cheese, shredded
sour cream
tomatoes, chopped

Steps:

Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. (It helps to microwave the tortillas a few seconds to make them more pliable).
Bake at 375ºF for 6 to 8 minutes or until golden brown.
Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
Spoon evenly into tortilla cups, and top with desired condiments.
Serve immediately.

Nutrition Facts : Calories 602.3, Fat 27.6, SaturatedFat 4, Cholesterol 54.8, Sodium 402.7, Carbohydrate 62, Fiber 7.8, Sugar 2.5, Protein 28.9

FIESTA TACO CASSEROLE

Fiesta Taco Casserole image

This is from my beloved Betty Crocker cookbook, and it is such a favorite that I want to share it with everybody! It's also a GREAT use for those tortilla chip bits at the bottom of the bag! I've "healthed it up" a bit, but you would never guess from the flavor and the servings are huge! The cookbook says this is 345 cals per serving, 13 g fat.

Provided by smellyvegetarian

Categories Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground turkey
1 (15 ounce) can chili beans
1 cup salsa (the hotter the better!!)
2 cups tortilla chips, broken
1/2 cup fat free sour cream
4 green onions, sliced
1 tomatoes, chopped
1 cup reduced-fat cheddar cheese

Steps:

Pre-heat oven to 350.
Cook turkey over medium heat 8-10 minutes, until no longer pink. Drain if necessary. Stir in beans and salsa and heat to boiling.
Place tortilla chips in the bottom of an ungreased 8x8 casserole. Top with turkey/bean mixture. Spread with sour cream, then top with onions, tomatoes, and cheese.
Bake uncovered 25 minutes or until hot and bubbly.
Enjoy!

Nutrition Facts : Calories 446.9, Fat 12.9, SaturatedFat 3.1, Cholesterol 81.2, Sodium 789.1, Carbohydrate 49.4, Fiber 8.1, Sugar 6, Protein 36

More about "fiesta taco sauce food"

A BIG MEXICAN FIESTA THAT'S EASY TO MAKE

Web May 4, 2018 Fish Tacos. Mexican Shredded Beef (and Tacos) Prawn Tacos (Shrimp) Ceviche. Lime Chicken (marinade – great for grilling!) …
From recipetineats.com
5/5 (21)
Category Mains
Cuisine Mexican
Total Time 11 hrs

Choose one or two proteins, then sides of choice. See linked recipes for directions (except tortilla chips and grilled corn, see below).
Main Taco Filling Selection: The most convenient big batch protein is Pork Carnitas because it freezes great and only requires a quick pan fry to freshen up, and stays good for several hours (tips are in Carnitas recipe notes). The Shredded Chicken and Beef are almost as good (pork is slightly juicier) and stored similarly. The next simplest is Fish Tacos because it's very quick to cook, then just put them in a serving dish and break into chunks with fork. If you want to use one of the chicken recipes to make ahead, use boneless thigh fillets, cook, then keep whole, cover and cool, reserve every drop of leached juice. Before serving, chop/slice, cover and microwave reheat.
Taco Fixings: I like to have at least one fresh thing to stuff in tacos (pickled cabbage is my choice in this Fiesta), + a sauce (the Restaurant Style Salsa,) + avocado in some form (guac or slices or in Pico de Gallo) + coriander/cilantro. Chopped white onion is very common in Mexico, and Tex Mex fans such as myself will almost always have sour cream and shredded cheese too!
Other Sides: Tortillas + things to stuff in tortillas usually makes for a satisfying meal in itself, but to round things out I usually provide a salad or vegetables of some form. Plain grilled corn is very on theme!

Fiesta Taco Sauce Food

FIESTA PINWHEELS

Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin

FIESTA TACO SAUCE

Make and share this Fiesta Taco Sauce recipe from Food.com.

ORIGINAL TACO HOUSE FIESTA DRESSING

Perfect sweet heat for tacos, salads, sizzling meats, party dips - and much, much more! (Spot-on copycat recipe)

SPICY FIESTA TACO SOUP

FIESTA CHICKEN TACO CUPS

Here's a recipe that makes a nice presentation for a quick Mexican flavored chicken salad. Please note that the first ingredient should read 1 package Soft Taco Dinner, but I couldn't sneak that one through Zaar, lol.

FIESTA TACO CASSEROLE

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