Fiestadipforfritos Recipes
FIESTA DIP
Make and share this Fiesta Dip recipe from Food.com.
Provided by Fluffy
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Spread refried beans over the bottom of a 9 inch round glass dish or pie plate.
- In a small bowl, stir together sour cream, salsa and seasoning mix until well blended.
- Spread over bean layer.
- Sprinkle cheese, tomatoes, onions and olives (if using) over sour cream layer.
Nutrition Facts : Calories 273.4, Fat 19.8, SaturatedFat 12.2, Cholesterol 51.5, Sodium 508.2, Carbohydrate 14.6, Fiber 3.8, Sugar 2.4, Protein 10.8
FIESTA DIP FOR FRITOS
Make and share this Fiesta Dip for Fritos recipe from Food.com.
Provided by Jens Kitchen
Categories < 15 Mins
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and serve with scoopable Fritos.
MEXICAN FIESTA DIP
Steps:
- Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.
FIESTA DIP
Rhonda Cowden from Quincy, Illinois sprinkles a warm creamy bean mixture with colorful toppings to create an effortless appetizer. "This delicious dip is a favorite at get-togethers," she says.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 5 cups.
Number Of Ingredients 7
Steps:
- In a shallow 1-1/2-qt. microwave-safe dish, combine the sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 2 minutes; stir. , Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended. Sprinkle with remaining cheese. Top with the olives, tomatoes, onions and lettuce if desired. Serve with tortilla chips.
Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 148mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SEVEN LAYER FIESTA DIP
I found this recipe in the Chicago Tribune paper. I made it saturday night when my daughter dropped off her 6 kids so she could go to work. It was really good, my grandkids devoured this and begged me to make more. Unfortunately that would have included going to the store in the rain. "I don't think so". The only thing I left out was the olives, none of the kids liked the olives. Although they make for some funny times with the youngest putting them on her fingers. Hope you enjoy this.
Provided by litldarlin
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Spread refried beans in a shallow seving dish.
- Mix sour cream and Taco Seasoning Mix until well blended.
- Spread over refried beans.
- Top with cheese, dollops of quacamole, tomato, onions, and olives.
- Serve with tortilla chips.
- Note: you can also use McCormicks Cheesy Taco Seasoning Mix.
- Prepare this with 1 package of McCormick Guacamole Seasoning Mix.
Nutrition Facts : Calories 141.7, Fat 8.9, SaturatedFat 5.1, Cholesterol 25.8, Sodium 288.5, Carbohydrate 6.4, Fiber 0.7, Sugar 1, Protein 9.2
MEXICAN FIESTADA FOR SCHOOL LUNCH
Back-to-school lunch version of Mexican fiestada.
Provided by James Martin
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Sprinkle taco seasoning on ground beef. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet.
- Bake in the preheated oven for 3 minutes. Remove but leave oven on.
- Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top.
- Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 56.4 g, Cholesterol 55.3 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 9.3 g, Sodium 1747.5 mg, Sugar 7.9 g
FIESTA DIP
This is similar to a recipe by Tastefully Simple. I use their Fiesta Party Dip Mix but zaar decided I had to have all of the ingredients to post the recipe so I estimated the spices. Delicious! Servings are estimated.
Provided by padreaming
Categories Cheese
Time 15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Chill for 2 hours.
- Serve with tortilla chips.
- Makes approximately 3 cups of dip.
Nutrition Facts : Calories 140.2, Fat 9.6, SaturatedFat 4.6, Cholesterol 21.3, Sodium 236.4, Carbohydrate 9.9, Fiber 0.9, Sugar 1.7, Protein 5.1
FIESTA APPETIZERS
The fact that these go from freezer to oven means less last-minute kitchen fuss...and more time to spend with guests!-Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, Worcestershire sauce and seasonings. , Spread rye bread slices with 1 heaping tablespoon of mixture; place on baking sheets. Broil 4-6 in. from heat for 3 minutes or until bubbly. May be frozen and broiled without thawing. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 270 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
CHICKEN FIESTA DIP
I found this attached to a Kraft coupon. I love to make dips and this one sounds yummy! They recommend serving it with Ritz Chips Barbeque.
Provided by jovigirl
Categories Chicken Breast
Time 40m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Toss chicken with hot sauce; set aside. Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and onions in medium bowl. Add chicken; mix well. Spread into small casserole dish or 9-inch pie plate. Bake 25 minutes or until heated through. Top with remaining 1/2 cup of shredded cheese. Serve with chips.
Nutrition Facts : Calories 89.6, Fat 7, SaturatedFat 4.1, Cholesterol 27.1, Sodium 80.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 5.8
MEXICAN FIESTA DIP MIX
Another dip mix from "Gifts in a Bag" recipe book. Don't forget the gift tag. You can make this one as hot as you like by adding crushed red pepper. Gift tag should read: Combine the Mexican Fiesta Dip Mix with the mayonnaise and sour cream. Stir until well blended. Cover and refrigerate. Dip is better if made 8 hours before serving. Serve with chips, crackers, or fresh vegetables. Cook time is chill time.
Provided by GrandmaG
Categories Mexican
Time 8h10m
Yield 2 cups
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 730.5, Fat 64, SaturatedFat 20.9, Cholesterol 81.2, Sodium 1081.8, Carbohydrate 38.5, Fiber 1.6, Sugar 10.5, Protein 5.5
CREAMY FIESTA DIP
Turn four ingredients into one zesty, creamy dip with this Creamy Fiesta Dip. Made with mayo, Parmesan cheese, sour cream and salsa, this Creamy Fiesta Dip requires just five minutes of prep time. Let the fiesta begin!
Provided by My Food and Family
Categories Home
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
FIESTA APPETIZER
This dip is always a big hit with men-maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over. I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too-I started it more than 50 years ago.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine beans and taco seasoning. Spread mixture on a round 12-in. serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over sour cream. Serve with tortilla chips.
Nutrition Facts : Calories 215 calories, Fat 15g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 634mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein.
MEXICAN FIESTA PLATTER
This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.
Nutrition Facts : Calories 340 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 663mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
MEXICAN FIESTA DIP
"I lost 30 pounds by using slimmed-down ingredients in my recipes, and I still get to enjoy goodies like this savory dip," relates field editor Angela Oelschlaeger, Tonganoxie, Kansas.
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet coated with cooking spray, cook turkey until no longer pink; drain if necessary. Stir in taco seasoning and water; cook and stir for 2-4 minutes or until most of the liquid has evaporated. , Spread refried beans on a 12-in. serving platter. Top with the turkey, lettuce, salsa, cheese, jalapenos, sour cream and olives. Serve with chips.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 758mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS)
Fiesta refried beans are a must for quinceañera celebrations in the state of Sonora, and variations can be found in just about every carne asada gathering, taqueria and home. They belong to the category of frijoles maneados, a name that comes from having to constantly use your hands, manos, to stir the pot to get the texture right. Maneados are made with creamy pintos or buttery mayocoba beans that are cooked, mashed and cooked again in lard or oil. As they thicken, melty cheese is added. Fiesta refried beans go a step further by including fresh, dried or pickled chiles, and meats like chorizo. This version gets its peppy flavor from Colorado chiles and its smoke and spice from chipotles in adobo sauce. Salty crumbled Cotija crowns the dish. Aside from being fundamental to Sonoran carne asada tacos, these beans can also be slathered on flour tortillas for burritos, dipped with chips, filled in quesadillas, layered on tortas, scooped next to grilled meats or have eggs sitting over them. They are so accommodating that they end up in almost every Sonoran meal, becoming essential.
Provided by Pati Jinich
Categories beans, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place pinto beans in a large pot and cover with 14 cups water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, skim off any foam that may have risen to the top, partly cover with a lid and cook for 1 hour.
- Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 more minutes, until beans are completely cooked through and tender and the liquid is tinted from the pinto beans.
- Meanwhile, place the dried chiles in a small saucepan, cover with water and set over high heat. Once the liquid comes to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes, until chiles have rehydrated, softened and plumped up.
- Remove the lid on the beans, and, using a slotted spoon or a pair of tongs, discard the onion.
- Working in batches if needed, add the cooked beans along with 2 cups of their cooking liquid, the dried chiles, the chipotle chiles and the adobo sauce to a blender or food processor, and pulse until the mixture forms a coarse purée.
- Heat the oil in a large, heavy casserole or sauté pan set over medium. Once hot but not smoking, carefully add the bean purée, as it will strongly sizzle and splatter. Stir well, incorporating the hot oil into the bean mixture. Cook for 10 to 12 minutes, stirring often and scraping the bottom and sides of the pan as the refried beans continuously attempt to create a crust, until the mixture thickens.
- Stir in the grated cheese, and continue to cook for another 10 to 15 minutes, stirring frequently and scraping the bottom and the sides, until the mixture thickens to a thick purée that holds its shape, and a clear trail can be traced in the bottom of the pan.
- When ready to serve, scrape into a bowl and garnish with the crumbled Cotija. Beans will last up to 5 days in the refrigerator. Reheat them in a saucepan or skillet with a couple tablespoons of water over medium and mash as they warm up, since they have a tendency to thicken once chilled.
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