Fiestapotatosalad Recipes

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.

Steps:

• In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
• In small bowl, combine dressing and salsa; pour over potato mixture.
• Toss gently to coat.
• Chill at least 1 hour before serving.
• Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

Steps:

• Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
• Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
• Cover and refrigerate for 1 hour or as long as overnight.
• Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.

Steps:

• Prepare lettuce as usual for salad.
• Drain and rinse beans and add to lettuce.
• Add shredded cheese, tomatoes, and salad dressing.
• Chill for at least 4 hours.
• Add crushed Fritos just before serving.

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
• Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
• Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
• Top with remaining cheese.

Steps:

• Layer the lettuce with rice, tomatoes, black beans & cheese. Top with any other optional items. Douse in dressing. I love this dressing and don't think you can ever have too much! Enjoy!

Steps:

• In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Steps:

• Add potatoes to large saucepan of boiling water; cook 15 to 18 min. or until tender. Drain; return potatoes to pan.
• Use potato masher or back of large spoon to coarsely smash potatoes. Stir in dressing.
• Stir in 3/4 cup cheese, onions and peppers just until blended. Top with remaining cheese and cilantro.

Steps:

• Mix all together in a large bowl.
• Let set at room temp for a few hours for flavors to blend.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
• Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
• Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

Steps:

• Set oven control to broil. In 3-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until fluffy.
• Spread hot potatoes in ungreased 8-inch square (2-quart) glass baking dish. Spread with salsa. Sprinkle with olives and cheese. Broil with top 3 to 4 inches from heat about 2 minutes or until cheese is melted. Sprinkle with tortilla chips.
• Serve with guacamole, sour cream and cilantro.