ttach this to the jar: Mexican Fiesta Dip. Makes two cups. In
Prepare 10 bowls and 1 chafing dish.
Crumble Fritos in one bowl.
Crumble Waverly Wafers in a bowl.
Have cooked rice for 14 in a chafing dish.
Prepare Mexican Fiesta Meat Sauce; put into a bowl.
Grate cheese; put into bowl.
Chop tomatoes and put into serving bowl.
Put the shredded lettuce into a bowl.
Put the chopped onion in a bowl.
Put the chopped ripe olives, the chopped stuffed olives and the chopped pecans into three separate bowls. Form a buffet line, 11 separate dishes.
Serve with bread and fruit.
Combine the dry ingredients and stir until well blended.
Place in a 3x4-inch ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
To prepare dip:
Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream.
Stir until well blended.
Cover and refrigerate.
Dip is better if made 8 hours before serving.
Will also need one large pot.
Spread refried beans on bottom of 9 x 13-inch pan.
Make Spanish rice according to box directions, using Mexican stewed tomatoes instead of plain stewed tomatoes.
Boil chicken; when cooked, shred meat.
Place Spanish rice over beans; spread shredded chicken over rice.
Cover with taco cheese.
Bake in 350\u00b0 oven until hot and cheese is melted, approximately 30 minutes.
mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.
Layer and pack lettuce lightly into the bottom of a glass bowl.
Continue layering with each ingredient finishing with the beans (they don't have to be Mexican flavoured!
Mix sour cream and mayo with Taco seasoning and garlic, spread in an even layer over top your other layers right to the edge to seal everything.
Top with cheese, then cooked crumbled bacon bits, green onions and optional olives and jalapenos.
ENJOY!
Preheat oven 375' F.
In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel.
Mix quiche ingredients in large bowl, add sausage and stir to combine.
Pour into a 9 x 13 baking dish sprayed with non-stick cooking spray.
Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top.
Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean.
Let stand 5-10 minutes before serving.
Bueno! Enjoy.
side. Add Knorr(R) Fiesta Sides(TM) - Mexican Rice to skillet and
Brown ground beef in a medium sized pot until it is crumbled and no longer pink. Remove browned beef with a slotted spoon; set aside. Pour off the fat.
In the same skillet, prepare Knorr(R) Fiesta SidesTM- Mexican Rice according to the package directions. Add browned ground beef and diced red bell pepper. Mix well.
Divide the mixture among 12 tostada shells. Stack them 2 high making 6 double-decker tostadas. Top with shredded lettuce, tomato, queso fresco, and sour cream.
0 minutes.
Add Knorr Fiesta Sides, Mexican Rice and corn. Stir
killet, prepare Knorr(R) Fiesta SidesTM - Mexican Rice according to package directions
n water, Knorr(R) Fiesta Sides(TM) - Mexican Rice and tomato and
0 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese
roth and 1 teaspoon of Fiesta Dip mix. Bring to boil
Cook the chicken in a skillet and set aside.
In a large frying pan or wok heat olive oil and add frozen vegetables. Stir for two minutes coating the veggies with oil.
Add the chicken and Fiesta Ranch dip mix and cook for another 6-8 minutes or until vegetables are crisp-tender.
Add a side of rice and you have a complete meal in no time at all!
Layer as follows: (makes 2 layers).
1/2 cornbread, crumbled.
Romaine lettuce, torn and layer.
Chopped tomato.
Fiesta corn.
Black beans.
Mexican Cheese.
1/2 ranch dressing
Repeat. Lay sliced onions on top. Serve with corn chips for dipping.
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
combine tomatoes, and chilies with fiesta nacho cheese soup, heat just