25 Tostitos Recipes That Are Delicious For The Party

Trying to plan the most awesome party ever? You’ll need some Tostitos® chips and dips to truly make it delicious. In the meantime, take a look at some mouthwatering recipes that will have you darting out to the supermarket. posted on

1. Mini Taco Tostitos® Scoops!®

Ingredients:

1 Bag Tostitos® Scoops!® Tortilla Chips
1 Pound hamburger, cooked and drained
1 Envelope taco seasoning plus water {according to package}
1 jar Tostitos® Medium Salsa
1 Can Refried Beans
Mexican Blend Shredded Cheese
Toppings:
Sour Cream
Green Onions
Cilantro

Directions:

1. Cook and drain hamburger, add taco seasoning and water, continue to cook taco meat. Add salsa and heat through, remove from heat.
2. Set Scoops!® on a mini muffin pan or large cookie sheet. Using a butter knife, spread a small amount of beans into chip.
3. Add a spoonful of taco meat
4. Top with cheese. {this step is a little messy}
5. Bake at 350 degrees for about 10 minutes or until cheese is completely melted.
Top with Sour Cream, Green Onions, Cilantro or other toppings you like.

2. Antipasto Tostitos® Scoops!®

Ingredients:

1/4 Cup Olive Oil
2 Tbsp. Red Wine Vinegar
1 1/2 tsp. Dried Basil
1 1/2 tsp. Dried Oregano
2 Tbsp. Finely Choped Fresh Parsley
1 Bag Tostitos® Scoops!® Tortilla Chips
1/4lb Hard Salami
1/4lb Boars Head Dry Italian Salami
1/4lb Sliced Pepperoni
1/4lb Provolone Cheese
1/4lb Mozzarella
1/4 Cup Pitted Fragata Kalamata Olives
4oz Marinated Mushrooms
1 Plum Tomato

Directions:

1. Mix sauce ingredients together and let set for 1/2 hour.
2. Add togther ingredients and marinate for a minimum of 2 hours.
3. Fill Tostitos® Scoops!® Tortilla Chips and garnish with parsley!

3. Mac and Cheese Tostitos® Scoops!®

Ingredients:

1 Box Macaroni and Cheese
1 tsp Basil
1 tsp Garlic Powder
1 tsp Crushed Red Pepper
1 Bag Tostitos® Scoops!® Tortilla Chips

Directions:

1. Mix Macaroni and Cheese with Basil, Garlic Powder and crushed Red Peppers.
2. Place in Scoops!®

4. “Not-cho” Typical Nacho Tostitos® Scoops!®

Ingredients:

6 Ounces lean ground beef (93/7)
1/3 Cup water
1 Tablespoon taco seasoning
Dash hot pepper sauce
28 baked Tostitos® Scoops!® Tortilla Chips
1/4 Cup shredded reduced-fat Mexican cheese blend
1/2 Cup pico de gallo
Chopped cilantro
Add on’s sour cream and guacamole

Directions:

1. In a small nonstick skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the water, taco seasoning and pepper sauce.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
4. While the mixture is cooking, heat oven to 350 degrees.
5. Place the Tostitos® Scoops!® Tortilla Chips on a baking sheet.
6. Once the mixture is ready you can spoon it into Scoops!®

5. Chipotle-Glazed Shrimp and Avocado Tostitos® Scoops!®

Ingredients:

2 Tablespoons olive oil
1 Cup of chopped onions
4 Garlic cloves, minced or pressed
2 Teaspoons ground cumin
1 Teaspoon dried oregano
1 Cup water
1/4 Cup apple cider vinegar
2 Tablespoons chopped canned chipotle chilies
1 1/2 Pounds uncooked jumbo shrimp, peeled, deveined and tail removed
1/4 Cup orange juice
2 Tablespoons golden brown sugar
1 Bag Tostitos® Scoops!® Tortilla Chips
2 Large avocados
1 Envelope of McCormick Guacamole Mix

Directions:

1. Heat oil in heavy medium skillet over mediumheat.
2. Add onion; saute until golden brown, about 5 minutes.
3. Add garlic, cumin and oregano; stir 1 minute.
4. Transfer mixture to blender.
5. Add 1 cup of water, the vinegar an chipotles to the blender; puree until smooth.
6. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover and chill for 2 hours.
7. Pour remaining puree into heavy medium saucepan.
8. Add orange juice and brown sugar. Bring to a boil. Reduce heat and simmer until the glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes.
9. Remove from heat. Allow to cool.
10. In a small bowl combine the avocados and guacamole mix. Place mixture in a large plastic bag and keep in the refrigerator until ready to use.
10. Place about 30 Tostitos® Scoops!® Tortilla Chips on a platter. Set aside.
11. Prepare BBQ (medium-high heat).
12. Remove shrimp from the marinade; pat dry with paper towels and thread through metal or bamboo skewers. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 3 minutes per side.
13. Snip a corner off of the ziploc bag of the guacamole mix.
14. Pipe guacamole into each Tostitos® Scoops!® Tortilla Chip and top with shrimp.

6. Corn Pudding Nacho Tostitos® Scoops!®

Ingredients:

4 Ounces cream cheese (at room temperature)
1/2 Cup shredded pepper jack cheese
1 Large egg
1/4 Cup frozen corn kernels
24 Tostitos® Scoops!® Tortilla Chips
3 Tablespoons finely chopped green onions
1/4 Cup finely chopped Spanish chorizo
1 tablespoon jalapeño

Directions:

1. Preheat the oven to 350°F.
2. In a large bowl, mix the cream cheese, pepper jack cheese, egg, corn, green onions, chorizo, and jalapeño.
3. Arrange Tostitos® Scoops!® Tortilla Chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each.
4. Bake until the filling sets, about 20 minutes.
5. Serve warm.

7. Buffalo Tostitos® Scoops!®

Ingredients:

3 oz Cooked Ground Turkey (99%)
1 tsp or so of Franks Hot Sauce
12 Tostitos® Scoops!® Tortilla Chips
1/2 oz Crumbled Blue Cheese

Directions:

1. Pre-heat the oven broiler and heat up the ground turkey.
2. Evenly distribute between the 12 Tostitos® Scoops!® Tortilla Chips
3. Put a squirt or two of hot sauce on each of the chips and then evenly distributed the crumbled blue cheese over the chips.
4. Place the plate (make sure to use an oven safe plate!) under the broiler for about 4 minutes while the cheese melts.

8. Shrimp Nachos Tostitos® Scoops!®

Ingredients:

¾ lb cooked shrimp (peeled and deveined with tails removed)
1 ½ Cups Shredded Mexican cheese blend (or cheddar)
1 (4 ounce) Can chopped green chilies (drained)
1/3 Cup green onion (chopped)
1/4 Cup ripe black olives (drained and sliced)
1/2 Cup mayonnaise
1/4 Teaspoon ground cumin
48 Tostitos® Scoops!® Tortilla Chips

Directions:

1. Pre-heat the oven to 350 degrees.
2. In a large bowl combine shrimp, cheese, chilies, onions and black olives.
3. In a separate small bowl combine mayonnaise and cumin. Add to shrimp mixture and toss to coat.
4. Place about 1 tablespoon of the shrimp mixture into each Tostitos® Scoops!® Tortilla Chip and lay out in rows on a baking sheet.
5. Place into the oven and bake at 350 degrees for 5-10 minutes or until cheese has melted. Serve warm.

9. Turkey Taco Tostitos® Scoops!®

Ingredients:

1 Bag Tostitos® Scoops!® Tortilla Chips
1 Package lean ground turkey
Shredded spinach
1 jar Tostitos® Medium Salsa
Diced tomatoes

To make the turkey taco mixture you’ll need to combine the following spices in a small bowl:

2 tbsp dried onion
1 tsp chili powder
1 tsp paprika
1/4 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp black pepper

Directions:

1. Preheat a large non-stick skillet on medium high heat.
2. Add ground turkey and spices mixture.
3. Cook until well combined and no longer pink. Drain off any excess fat.
4. Place 14 Tostitos® Scoops!® Tortilla Chips on a plate. Use a tbsp of the turkey mixture to fill each.
5. Top with 1 tsp of salsa, shredded spinach, and diced tomatoes.

10. Cranberry-Avocado Tostitos® Scoops!®

Ingredients:

1 Cup dried cranberries
1 Orange, for juice
3 Green onions, chopped
2 Ripe avocados, chopped
1 bag Tostitos® Scoops!® Tortilla Chips

Directions:

1. Blend together cranberries and orange juice.
2. Add remaining ingredients.
3. Spoon mixture into Tostitos® Scoops!® Tortilla Chips and refrigerate until ready to serve.

11. Little Shrimp Tostitos® Scoops!®

Ingredients:

1 bag Tostitos® Scoops!® Tortilla Chips
1 cup sour cream
1/2 lb little shrimp peeled
Seasoned salt like Lawry’s or Thai Seasoning
Shredded cheese
1/2 tbsp butter

Directions:

1. Lightly fry the shrimp over medium heat lightly sprinkling with your seasoned salt.
2. Put a couple tablespoons of sour cream in a plastic sandwich bag. Cut a small corner off the bag to make a makeshift pastry bag. Squeeze a little sour cream in to the bottom of each.
3. Then add a few of the little shrimp.
4. Sprinkle with a little shredded cheese and then place under the broiler until the cheese just melts.

12. Hot Cheese Bake

Ingredients:

1 bunch broccoli, cooked
6 eggs, beaten
1/2 cup milk
1 jar Tostitos® Salsa Con Queso

Directions:

1. Combine all ingredients in a round, heat-safe dish.
2. Bake in 350-degree oven for 20 minutes. Serve immediately with Tostitos® Salsa and Tostitos® Restaurant Style Tortilla Chips.

13. Taco Slider Tostitos® Scoops!®

Ingredients:

1 1/2 lbs ground beef
1 pkt (1/4 - 1/3 cup) taco seasoning mix
1 Can kidney beans, drained and rinsed
1 Cup Minute Rice (white or brown)
1 Bag Tostitos® Scoops!® Tortilla Chips

Directions:

1. Lay out Scoops!® on tray.
2. Add taco meat, tomatoes, lettuce and sour cream.

14. Chalupita Tostitos® Scoops!®

Ingredients:

2 Shredded chicken breasts
5 Chopped plum tomatoes
3 Chopped tomatillos
1 Chopped onion
2 Garlic cloves
1 Cup of cilantro leaves.
1/2 Chopped serrano pepper
1/2 Chicken broth cube
1 Avocado
1 Bag Tostitos® Scoops!® Tortilla Chips
2 tbsp canola oil

Directions:

1. Put canola oil in a saucepan.
2. Add (already chopped) onion, garlic, tomatillo, tomato and cilantro.
3. Add pepper and broth cube after that add chicken.
4. Add salt and pepper and decorate with slices of avocado.
5. When the mix is ready, fill the Scoops!®

15. Caesar Tostitos® Scoops!®

Ingredients:

1 Caesar salad, finely chopped
Mozzarella Cheese
1 Bag Tostitos® Scoops!® Tortilla Chips

Directions:

1. Place chopped Caesar salad into Tostitos® Scoops!® Tortilla Chips.
2. Serve immediately.

16. Snappy Salsa & Bacon Dip

Ingredients:

8 slices cooked bacon, chopped
1/4 cup sour cream
3 green onions, chopped
3/4 teaspoon Worcestershire sauce
1/2 jar Tostitos® Salsa
1/2 jar Tostitos® Salsa Con Queso

Directions:

1. Mix all ingredients together to desired consistency.
2. Refrigerate before serving with Tostitos® Restaurant Style Tortilla Chips.

17. Blue Cheese Tostitos® Scoops!®

Ingredients:

1 Cup mayonnaise
1/2 Cup sour cream
3/4 Cup crumbled blue cheese
2 tbsp lemon juice
1 Red pepper, finely chopped
1 Bag Tostitos® Scoops!®Tortilla Chips

Directions:

1. Mix together all ingredients except red pepper.
2. Put a bit of mixture into each Tostitos® Scoops!® Tortilla Chip and garnish with red pepper.
3. Serve immediately.

18. Vegetable-Queso Dip

Ingredients:

1 tbsp vegetable oil
2 cups cherry tomatoes, quartered
1/2 cup green bell peppers, small dice
1/2 cup red onions, small dice
2-1/2 cups button mushrooms, small chunks
1 cup sweet fresh corn, kernels (can substitute frozen corn)
1 15-1 /2-ounce jar Tostitos® Salsa Con Queso
1 tbsp fresh parsley, rough chop

Directions:

1. Heat the oil in non-stick sauté pan over high heat. Add tomatoes, peppers, onions, mushrooms and corn. Cook for 4 minutes.
2. Remove vegetables from pan and place in mixing bowl. Add Tostitos® Salsa Con Queso and parsley and combine evenly.
3. Pour dip into a serving bowl and serve immediately with Tostitos® Multigrain Tortilla Chips and fresh broccoli florets.
4. Suggestion: Use your favorite (cooked) frozen vegetable blend versus fresh vegetables for an even faster preparation.
5. Grill the vegetables, versus sauté, in the above recipe for added visual appeal and a vibrantly bold vegetable flavor. Substitute chunks of cooked zucchini and summer squash for the button mushrooms or add fresh spinach to the dip for healthy appeal. Add pesto to the dip for added flavor, texture and color and serve immediately.

19. Salmon Nacho Tostitos® Scoops!®

Ingredients:

1 (6-ounce) grilled salmon fillet
4 Ounces smoked, pepper-crusted salmon or Scottish smoked salmon
1 Tablespoon rice wine vinegar
1/2 Tablespoon fresh lime juice
1 Tablespoon soy sauce
1/2 cup finely diced English cucumber
1 tablespoon diced red onion
1/4 diced tomato, drained
24 Tostitos® Scoops!® Tortilla Chips
1/2 Cup sour cream
1/2 Cup mayonnaise
Sriracha sauce
1 Tablespoon finely sliced scallion (green part; optional)

Directions:

1. Flake grilled salmon into a medium bowl.
2. Using scissors, cut smoked salmon into small pieces and add to the bowl. Add vinegar, lime juice, soy sauce, cucumber and red onion.
3. Stir gently to combine.
4. Refrigerate until ready to fill the Scoops®
Just before filling, add the drained, diced tomato.
5. To make the sauce, combine sour cream and mayonnaise.
6. Add Sriracha sauce 1 tablespoon at a time, until desired spice is achieved. You will use 2 to 4 tablespoons. If desired, add scallion to sauce.
7. Fill the Scoops!® with salmon filling and top with a dollop of sauce.

20. Tuna and Cheese Tostitos® Scoops!®

Ingredients:

1 Can of canned tuna chunks (in water or brine), well-drained
4 tbsps. of mayonnaise
1 Small can of skinless pimientos
1 Celery stalk, leaves removed
1 small onion, peeled
1 tbsp. of lime (or lemon) juice
175 g. of sharp cheddar cheese
1/2 tsp. of cayenne powder
Salt, pepper and sugar, to taste
1 Bag Tostitos® Scoops!® Tortilla Chips

Directions:

1. Dice the pimientos, celery stalk and onion.
2. Shred the cheese.
3. Put the tuna, mayonnaise, pimientos, celery and onion in a food processor and process until smooth but with small pieces of celery and pimientos still discernible.
4. Transfer the tuna mixture into a bowl.
5. Stir in the lime (or lemon) juice.
6. Add salt, pepper and sugar until the balance that tickles your taste buds is achieved.
7. Stir in the shredded cheese.
8. Transfer to a container with a tight lid and chill for at least an hour.
9. To serve, spoon the tuna and cheese pimiento filling into Tostitos® Scoops!® Tortilla Chips

21. Bite-Sized Margarita Cheesecake Tarts

Ingredients:

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese , softened
¼ cup tequila
¼ cup triple sec
1 (6 ounce) can frozen limeade concentrate , thawed
1 Bag Tostitos® Scoops!® Tortilla Chips
Non-dairy whipped topping
Mint sprigs (to garnish) or lime zest (to garnish)

Directions:

1. Combine sweetened condensed milk and cream cheese until well mixed.
2. Stir in tequila, triple sec, and limeade concentrate.
3. Spoon one tablespoon of mixture into each corn chip bowl.
4. Chill at least two hours.
5. Just before serving, top with a dab of whipped cream and a sprig of mint or a sprinkle of lime zest.

22. Chili Cheese Bake

Ingredients:

2 8 oz pkgs cream cheese
2 small cans chili with no beans
1 lb lean ground beef, cooked
1 bag Tostitos® Restaurant Style Tortilla Chips, coarsely crushed
12 oz bag shredded cheddar and/or Monterey Jack cheese
1 jar Tostitos® All Natural Salsa (optional)

Directions:

1. Preheat oven to 350 degrees.
2. To assemble, spread cream cheese evenly in a lightly greased 9”x13” baking pan. Layer chili, cooked ground beef, half of the shredded cheese, crushed Tostitos® Restaurant Style Tortilla Chips and the remainder of the shredded cheese in the order given.
3. Bake uncovered for approximately, 15–20 minutes or until cheese melts.
4. Serve immediately with Tostitos® All Natural Salsa on the side, if desired.

23. Garlic Spread Tostitos® Scoops!®

Ingredients:

1 Small aubergine / eggplant, sliced thin
1 Entire head of garlic
Extra virgin olive oil
Salt and pepper to taste (I used fleur de sel and an awesome 5-spice pepper blend)
1/2 cup cooked chickpeas
1 Bag Tostitos® Scoops!® Tortilla Chips


Directions:

1. Preheat oven to 375°.
2. Place sliced aubergine on a cooking sheet and rub with about 1 Tbsp olive oil, salt and pepper. (Eggplants/aubergine absorb a lot of oil quickly, so don’t expect it to be coated like most vegetables.)
3. Place about 1 Tbsp olive oil in a small ramekin. Cut off the bottom / root part of the garlic bulb and place cut side down in ramekin, then place on cooking sheet.
4. Roast for about 30 minutes, flipping the aubergine halfway. After 30 minutes, check to see if garlic is roasted by gently lifting slightly and pushing down on a clove: if it falls out easily, it’s done. If not, cook entire tray another 8 minutes or so.
5. Remove from oven and allow to cool slightly.
6. Place entire aubergine in a food processor or blender. Pinch out the garlic, and add a few cloves to start. Add chickpea and about 2 Tbsp olive oil. Start to process mixture, scraping down sides as necessary and swirling in my oil to moisten as needed.
7. Taste, then add salt and more garlic to your level of taste. Puree until completely smooth.
8. Spoon the mixture into Tostitos® Scoops!® Tortilla Chips

24. Avocado & Cherry Tomato Multigrain Tostitos® Scoops!®

Ingredients

2 Avocados, mashed
⅓ cup yogurt
8 Drops hot sauce
2 Cups cherry tomatoes, coarsely chopped
½ Small red onion, finely chopped
¼ Cup chopped fresh cilantro
2 tbsp fresh lemon juice
Salt & pepper
1 bag Tostitos® Scoops!® Tortilla Chips

Directions:

1. Place the avocado in a bowl.
2. Add the yogurt and stir to combine.
3. Add hot sauce to taste.
4. In another bowl, combine tomato, onion, cilantro and lemon juice. Season with salt and pepper.
5. Spoon the avocado mixture into each Tostitos® Scoops!® Tortilla Chip.
6. Top with the tomato mixture and serve.

25. Full Press Fundido

Ingredients:

1 15- ounce jar Tostitos® Salsa Con Queso Dip
1 4 - ounce size can of Hatch Green Chilies, diced
2 tablespoons chopped cilantro
2 cups sautéed white onions
2 cups Chorizo Sausage, cooked

Directions:

1. Preheat oven to 350 degrees. Drain and discard liquid from chilies and mix all ingredients except chips together in a mixing bowl.
2. Pour mixture into the 1-quart oven-safe dish and place dish on the baking sheet. 3. Bake at 350 degrees 10-12 minutes.
4. Serve immediately with Tostitos® Restaurant Style Tortilla Chips. Makes approximately 3 cups.

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