Mexican Layered Salad Recipes

MEXICAN LAYERED SALAD

Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

Mexican Layered Salad image

Steps:

In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

Ingredients

4 cups torn romaine
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

MEXICAN SALAD

Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.

Provided by My Food and Family

Categories Side Dish Recipes

Time 3h15m

Yield 10 servings

Number Of Ingredients 8

Mexican Salad image

Steps:

Layer lettuce, beans and tomatoes in large bowl.
Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
Sprinkle with chips just before serving; toss lightly.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

Ingredients

1 pkg. (16 oz.) torn iceberg lettuce
1 can (15.5 oz.) black beans, rinsed
4 tomatoes, chopped
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
2 cups broken coarsely baked tortilla chips

MEXICAN LAYERED SALAD

This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.

Provided by Halcyon Eve

Categories Greens

Time 20m

Yield 10 serving(s)

Number Of Ingredients 13

Mexican Layered Salad image

Steps:

In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
Sprinkle crushed chips and cheese over the top and serve immediately.

Nutrition Facts : Calories 248.5, Fat 19.9, SaturatedFat 3.8, Cholesterol 15.1, Sodium 370.7, Carbohydrate 17.2, Fiber 4.5, Sugar 5.1, Protein 3.7

Ingredients

4 cups torn romaine lettuce
1 large cucumber, peeled, halved, and sliced
3 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and sliced
2 large green bell peppers, seeded and chopped
1 1/2 cups mayonnaise
1/4 cup canned diced green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

MEXICAN 7 LAYER SALAD

Make and share this Mexican 7 Layer Salad recipe from Food.com.

Provided by Mrs. Hughes

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Mexican 7 Layer Salad image

Steps:

Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.
Refrigerate.
Top with crushed tortilla chips and toss lightly just before serving.

Ingredients

4 cups lettuce, chopped
1 cup tomatoes, chopped
1/2 cup green onion, chopped
4 1/2 ounces sliced ripe olives, drained
15 1/2 ounces dark red kidney beans, drained
1 cup mild cheddar cheese, shredded
1 cup salsa ranch dressing or 1 cup salsa, garden dressing
1 cup tortilla chips, crushed

LAYERED MEXICAN PARTY SALAD

You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

Layered Mexican Party Salad image

Steps:

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 0 g

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15.25 oz) whole kernel corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
3 plum (Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips

LAYERED MEXICAN SALAD

This recipe came from my local TV station's web site. It was a big hit with my co-workers on party day.

Provided by Shellbelle

Categories Mexican

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

Layered Mexican Salad image

Steps:

Place 1/2 the lettuce in bottom of serving dish.
Layer salsa, beans, and squash over lettuce.
Place cucumber over squash, sprinkle with olives.
Top with remaining lettuce.
Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
Spread evenly on top of salad.
Sprinkle with cheese and onion.
Cover and refrigerate 2 hours before serving.

Nutrition Facts : Calories 45, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.2, Sodium 235.1, Carbohydrate 4.9, Fiber 0.9, Sugar 2.5, Protein 2.7

Ingredients

1 bag romaine lettuce
1 1/4 cups salsa
1 can black beans, rinsed and drained
1 yellow squash, sliced
1 cucumber, sliced
1 can sliced ripe olives, drained
3/4 cup low-fat mayonnaise
3 tablespoons plain low-fat yogurt
1 teaspoon garlic powder
4 tablespoons lemon juice
1/2 cup shredded cheddar cheese
1 green onion, chopped

MEXICAN LAYERED FRUIT SALAD

The authentic Mexican version uses cream and a sprinkling of pomegranate seeds. This version uses yogurt, coconut, and walnuts for color and crunch.

Provided by morgainegeiser

Categories Mexican

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Mexican Layered Fruit Salad image

Steps:

Chill all fruit before preparing the salad. Cut the fruit and assemble the salad just before serving.
Layer the fruits in the order listed. Spread the yogurt over the top of the salad. Sprinkle evenly with coconut and nuts. Drizzle with honey.
Serve right away.

Nutrition Facts : Calories 132.8, Fat 1.8, SaturatedFat 0.7, Sodium 11.7, Carbohydrate 31.2, Fiber 4.3, Sugar 22.5, Protein 1.4

Ingredients

1 large sweet apple, unpeeled, cut into small cubes
1 ripe papaya, peeled and cut into small cubes, seeds discarded
1 large ripe banana, cut into small cubes
1 cup ripe pineapple, cut into small cubes
1 cup nonfat vanilla yogurt
1 teaspoon shredded unsweetened coconut
1 tablespoon chopped walnuts or 1 tablespoon pecans
1 tablespoon honey

LAYERED MEXICAN SALAD

I am not sure where this recipe came from but it sure is good for that really hot day when you don't feel like cooking

Provided by Latchy

Categories Roast Beef

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Layered Mexican Salad image

Steps:

Place half the torn lettuce leaves in dish; top with sliced tomato, 3/4 cup of the cheese, then combined coriander and beans.
Top with remaining lettuce; drizzle with sour cream dressing.
Combine onion and extra tomato in bowl; sprinkle over lettuce.
Top with remaining cheese, roast beef and avocado.
Arrange corn chips around the edge of the bowl.
Sour Cream dressing: Combine all ingredients in small bowl- mix well.

Nutrition Facts : Calories 843.6, Fat 42.8, SaturatedFat 13.5, Cholesterol 71, Sodium 944.5, Carbohydrate 84.9, Fiber 17, Sugar 6.4, Protein 36.9

Ingredients

1 medium romaine lettuce
2 medium tomatoes, sliced
1 1/4 cups grated cheddar cheese
2 tablespoons chopped coriander leaves, approx
1 (420 g) can Mexican chili beans
1 small red onion, chopped
1 medium tomatoes, extra chopped
150 g thinly sliced rare roast beef, chopped coarsely
1 medium avocado, sliced
1 (240 g) packet corn chips
1/3 cup light sour cream
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander leaves
2 tablespoons water

LAYERED MEXICAN SALAD

This is a delightful salad and the dressing is made with an avocado base, sour cream, green chilies, milk and minced garlic. It adds a zesty flavor without being too spicy for those who don't care for overpowering spicy taste. Cooking time is the chill time (2-24 hours)

Provided by OceanLuvinGranny

Categories Beans

Time 2h10m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 17

Layered Mexican Salad image

Steps:

Layer in a glass large salad bowl: pinto beans, bean sprouts, tomatoes, sliced eggs, green onion, corn, garbanzo beans, olives, cheese.
Add anything else you choose for your salad.
Make Dressing: In a bowl, stir together avocado dip thawed, sour cream, green chilies, garlic and milk.
Put more cheese on top of salad and then spread dressing over top so that an edge of the cheese shows.
Cover with plastic wrap and chill 2 hours-24 hours. Serve on a bed of coarsely crushed Fritos.
Garnish top with 1 tablespoons chopped tomato, 1 teaspoons of sliced black olives and a sprinkle of green onion.

Nutrition Facts : Calories 417.7, Fat 16.2, SaturatedFat 7.8, Cholesterol 127, Sodium 1135.8, Carbohydrate 50.1, Fiber 12.3, Sugar 5.6, Protein 21.6

Ingredients

1 (15 ounce) can pinto beans, rinsed and drained
4 cups shredded iceberg lettuce
1 large tomatoes, chopped
1 1/2 cups Mexican blend cheese, shredded
1/2 cup sliced black olives
1/2 cup sliced green onion
6 ounces frozen avocado dip, thawed
1/2 cup sour cream
1 (4 ounce) can diced green chilies (I used mild)
1 tablespoon milk
1 1/2 teaspoons minced garlic (Can use more if you prefer. I used the jar kind)
2 cups coarsely crushed lay's Fritos corn chips (can use more if you desire)
1 1/2 cups alfalfa sprouts (to your taste)
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can can whole kernel corn, drained
1 (15 ounce) can can refried beans
4 hard-boiled eggs

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