Best Hot Spicy Layered Tex Mex Taco Salad Recipes

TEX MEX 7 LAYER SALAD

Tex Mex 7 Layer Salad image

This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated.

Provided by Rita1652

Categories Salad Dressings

Time 20m

Yield 1 trifle bowl, 8 serving(s)

Number Of Ingredients 18

Ingredients

3 cups lettuce, washed rough chopped
14 ounces black beans, rinsed and well drained
14 ounces corn, defrosted if frozen if canned rinsed and well drained
2 roasted red peppers, diced
smoked paprika
2 avocados, cubed
1/3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
black pepper
1 tablespoon fresh cilantro, chopped
1/4 cup sliced scallion
1/3 cup green chili salsa
1/2 cup sour cream
1/2 cup mayonnaise, Smart Balance
1 cup shredded cheese, TeX MeX blend is a good choice
2 ounces sliced ripe olives, rinsed and drained

Steps:

Place lettuce in a trifle dish.
Top with beans.
Mix corn layer ingredients together and place on top of beans.
Mix avocado ingredients together and place on top of corn layer.
Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
Mix dressing ingredients together and carefully spread on tomatoes.
Top with cheese and garnish with olives and additional cilantro.

SPICY TEX-MEX SALAD

Spicy Tex-Mex Salad image

This is an unusual salad that everyone in my office loves. I get requests for it time and time again.

Provided by Taseia Armstrong

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 5m

Yield 10

Number Of Ingredients 7

Ingredients

1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups shredded Cheddar and Monterey cheese blend
1 (10 ounce) package chopped romaine lettuce
3 tomatoes, chopped
1 (16 ounce) bottle Catalina salad dressing
1 (16 ounce) package corn chips

Steps:

In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

Nutrition Facts : Calories 542 calories, Carbohydrate 52.7 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 6.5 g, Sodium 1077.3 mg, Sugar 11.9 g

SPICY TEX MEX TACO SALAD

Spicy Tex Mex Taco Salad image

Make and share this Spicy Tex Mex Taco Salad recipe from Food.com.

Provided by dicentra

Categories Mexican

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 (1 1/2 ounce) package taco seasoning
6 cups chopped romaine lettuce
3 -4 cups crispy tortilla chips
1 1/2 cups shredded cheddar cheese
4 green onions, chopped
2 tomatoes, seeded and diced
1 cup sour cream
1/2 cup sliced black olives

Steps:

In large skillet, cook beef with the taco seasoning and water recommended on the package. Set aside.
Divide lettuce among serving plates. Top with tortilla chips and meat. Layer each salad with cheese, green onions, tomatoes, sour cream and black olives.

Nutrition Facts : Calories 688.1, Fat 49.1, SaturatedFat 23, Cholesterol 151.5, Sodium 1458.4, Carbohydrate 27.8, Fiber 6.2, Sugar 7.2, Protein 36.2

SPICY TACO SALAD

Spicy Taco Salad image

Toss everything you love about tacos--from the shells to the cheese--into a hearty salad.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Four 6-inch corn tortillas, preferably white, cut into 1/4-inch thick strips
4 tablespoons vegetable oil
2 1/2 teaspoons taco seasoning
Kosher salt
2 tablespoons chopped pickled jalapenos, plus 3 tablespoons brine
Two 15-ounce cans black or pinto beans (or a mix), rinsed and drained
One 14-ounce bag coleslaw mix
2 cups loosely packed and roughly chopped fresh cilantro
1 cup shredded Cheddar
2 medium tomatoes, chopped
1/2 small red onion, finely chopped
1/3 cup sour cream (optional)

Steps:

Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
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