Fiesta Baskets Recipe 45

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MEXICAN FIESTA BITES

What does it take to make these tasty Mexican-style appetizers? Sausage, salsa, cheese and-surprise!-won ton wrappers.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 24 servings

Number Of Ingredients 6



Mexican Fiesta Bites image

Steps:

  • Heat oven to 350°F.
  • Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
  • Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
  • Top with sour cream and cilantro.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 3 g

24 won ton wrappers
1 cup cooked crumbled Italian sausage
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro

LAYERED FIESTA CASSEROLE

Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 7



Layered Fiesta Casserole image

Steps:

  • Heat oven to 375°F.
  • Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
  • Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 430, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1340 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g

1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

FIESTA BASKETS RECIPE - (4/5)

Provided by John W

Number Of Ingredients 10



Fiesta Baskets Recipe - (4/5) image

Steps:

  • Pre heat oven to 350 F ... Brown the sausage then finely chop into small pieces. 3 pulses of a food processor works well. Mix all ingredients (excluding Essence) in a small mixing bowl... Fill scoops with mixture and place on a baking sheet.... Sprinkle with Essence and bake @ 350 for 7 - 10 minutes until the cheese bubbles.... Serve hot....

1 pkg Tostito Scoops
1 lb spicy hot sausage
1 Tbl crushed red peppers
3/4 cup chopped black olives
1 1/2 cups Monterey Jack cheese - shredded
1 1/2 cups Colby Jack cheese - shredded
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup ranch dressing
1 Tbl Emerald's Essence or ( cajun spice of choice)

FIESTA BASKETS BY PENZEY

Make and share this Fiesta Baskets by Penzey recipe from Food.com.

Provided by That is Dr House to

Categories     Brunch

Time 50m

Yield 48-50 baskets, 10 serving(s)

Number Of Ingredients 12



Fiesta Baskets by Penzey image

Steps:

  • Preheat oven to 350°F Use two mini muffin pans. Brush light coat of oil on wonton and gently form into muffin cup. Repeat until filled. Bake for 4 minutes or until lightly browned. WATCH THEM. They can be done quickly. You are going to bake a second time so you don't want them overdone.
  • When you take them out make sure the tops don't flop closed. Make sure they are open to form a basket while they are warm.
  • Remove to cookie sheet. Bake all wotons.
  • While they are baking and you are checking: Mix dressing base with water and let stand five minutes. Whisk in the buttermilk and mayo. Blend until smooth. set aside. Mix crumbled pork patties with seasoning and blend. Cook as directed. {If using real pork you must drain} In bowl combine sausage, pepper, olives cheese and dressing. Stir. fill wonton baskets with filling. Bake for 4 to 5 minutes [watch it again] you want the cheese melted. Serve warm.
  • Note: worked with their griller crumbles also.

Nutrition Facts : Calories 259.7, Fat 12.7, SaturatedFat 4.5, Cholesterol 23.7, Sodium 471.4, Carbohydrate 27.3, Fiber 0.9, Sugar 1.6, Protein 8.9

50 wonton skins, approx 1 package
1 -2 tablespoon vegetable oil
1 tablespoon buttermilk ranch dressing, base
1 tablespoon water
1/2 cup buttermilk
1/2 cup regular mayonnaise or 1/2 cup light mayonnaise
1 lb morningstar farms sausage pattie, crumbled
1 tablespoon italian sausage seasoning
1/4 cup red bell pepper, finely chopped
1/3 cup black olives, finely chopped or 4 ounces prechopped olives
1 1/2 cups monterey jack cheese, shredded
1/8 cup cheddar cheese, shredded

FIESTA BREAKFAST BAKE

I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.-Whitney Gilbert, Smithville, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12



Fiesta Breakfast Bake image

Steps:

  • Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

Nutrition Facts : Calories 349 calories, Fat 18g fat (8g saturated fat), Cholesterol 207mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

1 tube (16.3 ounces) refrigerated corn biscuits
3 cups frozen seasoning blend vegetables (about 14 ounces)
1-1/2 cups shredded Monterey Jack cheese
8 large eggs
3/4 cup 2% milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 cup salsa
Fresh cilantro leaves
Additional salsa

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