SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING
Provided by Sunny Anderson
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
- Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX-MEX CORNBREAD SALAD
Make and share this Tex-Mex Cornbread Salad recipe from Food.com.
Provided by Diana Thompson
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Use a deep glass bowl or small punch bowl.
- Crumble half of the baked cornbread in the bottom of the bowl.
- Top with half of the beans.
- In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
- Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
- In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
- Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
- Repeat the process with the remaining ingredients.
- Cover and chill for several hours before serving.
- Garnish with a little shredded Cheddar cheese if desired.
MEXICAN STYLE CORNBREAD
A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
Provided by Lynn Gibson
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
- In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
- In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes until center is set and top is golden brown.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g
MEXICAN CORNBREAD SALAD
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Provided by Jose
Categories Salad
Time 3h10m
Yield 8
Number Of Ingredients 10
Steps:
- Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
- Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
- Cover, refrigerate 2 hours and serve chilled.
Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g
EASY TEX MEX CASSEROLE
This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!
Provided by Janelle
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F
- In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
- Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
- Pour mixture into a 9x9 casserole dish.
- Prepare muffin mix according to package directions and spread on top of ground beef mixture.
- Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
- Serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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