MEXICAN TACOS &TORTILLAS

TACO SALAD
This vegetarian Frito Taco Salad It’s full of tomatoes, onions, cheese, lettuce and beans and has crunchy Fritos mixed in.To make this salad, you’ll cut the tomatoes and onions ahead of time and allow them to marinate in the French dressing mixture for a few hours. Right before serving time, add the kidney beans and cheese to some cut up lettuce. Then add the tomato, onion and dressing mixture. Put the crushed Fritos in right at the last minute. This salad is best served right after mixing, so only make as much as you’ll eat at one time.
Serve up this salad to your family this upcoming picnic season!
This vegetarian Frito Taco Salad comes together quickly by using bottled dressing. It's full of tomatoes, onions, cheese, lettuce and beans and has crunchy Fritos mixed in!
Serves: 8 servings

Ingredients
1 head iceberg lettuce
4 Roma tomatoes, diced
½ cup chopped onion
½ cup French dressing
⅔ cup Catalina Sweet & Spicy dressing
1 can kidney beans, drained and rinsed
1½ cups shredded cheddar cheese
4 cups Fritos corn chips, slightly crushed
Instructions
Cut the head of lettuce into bite-size pieces. Place the lettuce in a bowl and refrigerate until serving time. In a small bowl, combine the Roma tomatoes, onions and dressings. Allow this to marinate in the refrigerator for at least an hour before serving.
Right before serving, add the kidney beans and cheddar cheese to the lettuce. Add the dressing mixture and Fritos. Mix well and serve immediately

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MEXICAN TORTILLA ROLL
You’ll love these little bite-sized rollups because they are simple to prepare. They can also be made ahead of time. I know that when I am getting ready to have company, anything that ismeant to be made ahead is a life-saver and a time-saver!
Ingredients

8 oz. sour cream
8 oz. cream cheese, softened
1 can green chilies, drained and diced
1 can ( 4½ oz) chopped black olives
1 cup shredded cheddar cheese
⅛ teaspoon garlic powder (or more to taste)
¼ teaspoon seasoned salt (or more to taste)
5 - 10" flour tortillas
Instructions
Blend together sour cream and cream cheese with mixer. Stir in chilies, olives, cheese and seasonings. Spread the mixture on equally on each of the floured tortillas and roll them up tightly. Wrap each roll in plastic wrap and refrigerate for overnight or for at least 2 hours. Slice and serve with salsa.
Mix up the ingredients and spread the creamy, cheesy goodness equally over 5 tortillas that are 10″ in diameter.Roll those tortillas up tightly, then wrap them in plastic wrap.Pop them into the refrigerator and let them rest for at least 2-3 hours. I made mine the day before our party so they were nice and firm.. Slice the tortillas so they are about 1/2 an inch thick. You can cut off the end of the tortillas where it is not as thick. Store those in a baggie and eat them later…just because they are not as perfectly pretty doesn’t mean they aren’t good. They’ll make a great snack!
Serve them with salsa for dipping!
With the red salsa, these make such a pretty appetizer for the upcoming holiday season!ENJOY THEM....