Kitkats Easy Fiesta Taco Salad Food

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.

KITKAT'S EASY FIESTA TACO SALAD

Steps:

• 1. First in a large frying pan brown the meat & drain off any fat. Then stir in the salsa.
• 2. Then on each plate layer the chips & lettuce.
• 3. Then top with the meat mixture, tomatoe & sour cream. Sprinkle with the cheese.
• 4. Special Tip: You may use ground turkey or even cubed boneless skinless chocken in place of the ground beef.

QUICK AND EASY TACO SALAD

Steps:

• Brown beef with onion.
• Add taco seasoning and 1/4 cup water, boil 10 minutes.
• Cool beef.
• Layer lettuce, corn chips, beef, and cheese.
• Add tomatoes, olives, and other toppings if wanted.
• Top with creamy french and enjoy!

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.

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 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.

EASY TACO SALAD

Steps:

• In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

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.

6-INGREDIENT FIESTA SALAD

Steps:

• Using a medium-sized bowl, mix all ingredients.
• Season with salt & pepper if desired.
• Chill for 30 minutes to let the flavors develop. Can also be served immediately if you need something FAST.
• Refrigerate leftovers.

QUICK TACO SALAD

Steps:

• BROWN meat with onions in large nonstick skillet on medium-high heat; drain. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

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.