Earlier in the Day…or the Night Before
- Make Taco-Seasoned Chex® Mix; store tightly covered.
- Chill sparkling water for Pineapple Limeade. Follow Do-Ahead Tip, if you’d like.
- Chill Mexican soda pop, if served.
- Shred lettuce and chop bell peppers for Layered Mexican Salad; store in separate containers in refrigerator. Prepare vinaigrette, if you’d like.
- Make Southwestern Dip; cover and refrigerate. Prepare and cut bell pepper strips and carrot sticks for dipping; store separately in refrigerator.
- Shred lettuce and grate cheese for Double-Layer Tacos; store in separate containers in refrigerator.
- Coat taco shells for Mucho Choco Tacos with candy coating; refrigerate.
About 45 Minutes Before Dinner
About 30 Minutes Before Dinner
- Mix Pineapple Limeade; serve.
- Enjoy munching on Taco-Seasoned Chex® Mix.
About 15 Minutes Before Dinner
- Assemble (or prepare) Layered Mexican Salad, using Special Touch Tip to resemble look of Mexican flag. (Substitute white shoepeg corn if you’d like a more authentic color combination!)
- Set out salsa, lettuce and shredded cheese for Double-Layer Tacos in serving dishes, if family members will top their own tacos.
- Set out Southwestern Dip with veggies and chips.
About 20 Minutes Before Dessert
- Finish assembly of Mucho Choco Tacos.