Best Layered Mexican Salad Recipes

MEXICAN LAYERED SALAD

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.

LAYERED MEXICAN CHICKEN SALAD

Steps:

• In small bowl, mix dressing and taco seasoning mix.
• On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.

LAYERED MEXICAN PARTY SALAD

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.

MEXICAN FIESTA LAYERED SALAD

Steps:

• Layer and pack lettuce lightly into the bottom of a glass bowl.
• Continue layering with each ingredient finishing with the beans (they don't have to be Mexican flavoured!
• Mix sour cream and mayo with Taco seasoning and garlic, spread in an even layer over top your other layers right to the edge to seal everything.
• Top with cheese, then cooked crumbled bacon bits, green onions and optional olives and jalapeños.
• ENJOY!

LAYERED MEXICAN CHICKEN SALAD

Steps:

• In a small bowl, mix dressing and taco mix.
• On a large serving platter or individual serving pates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with cherry tomatoes that have been sliced in half.*.
• You can also top with olives and add a bit of canned corn if you like. I only use a portion of the can of black beans. Use as much as you prefer.

LAYERED MEXICAN SALAD

Steps:

• In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
• In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.

MEXICAN LAYERED FRUIT SALAD

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.

EASY PEASY MEXICAN LAYERED SALAD

Steps:

• 1. Combine dressing ingredients in a mixing bowl. Add sliced lettuce to a large serving dish or pan. Layer beans, corn, onion, tomatoes and dressing on top. Chill in fridge until ready to serve.
• 2. Right before serving, add cheese and crushed tortilla chips on top. Enjoy

MEXICAN LAYERED SALAD

Steps:

• Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 4 ingredients. Repeat layers. Top with remaining mayonnaise mixture and grilled chicken strips. Cover and chill 1 to 2 hours. Garnish, if desired. Note: Don't forget to buy the other ingredients that you'll need to make the cornbread.

LAYERED MEXICAN SALAD

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.

LAYERED MEXICAN PARTY SALAD

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.

MEXICAN LAYERED SALAD RECIPE - (5/5)

Steps:

• Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture. Cover and chill 1 to 2 hours. Garnish, if desired.

LAYERED MEXICAN SALAD

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.

LAYERED MEXICAN SALAD

Steps:

• In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
• In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.

LAYERED MEXICAN SALAD

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.

LAYERED MEXICAN SALAD

Steps:

• In a skillet, brown the ground beef. Drain off the fat.
• Add 2 tablespoons taco seasoning to the ground beef and mix well. Set aside.
• Place the lettuce in a 4-quart glass bowl.
• Top with chopped tomatoes and onions.
• Add the drained and rinsed black beans.
• Add the seasoned ground beef.
• Sprinkle with half of the cheddar cheese.
• Sprinkle with half of the tortilla chips.
• In a small bowl, combine the dressing, taco sauce and taco seasoning for the special sauce. Mix well and pour over the layered salad.
• Top with additional cheese and tortilla chips.
• Garnish with chopped green onions, if desired.
• Serve immediately.
• Top with chopped tomatoes and onions.
• Add the drained and rinsed black beans.
• Add the seasoned ground beef.
• Sprinkle with half of the cheddar cheese.
• Sprinkle with half of the tortilla chips.
• In a small bowl, combine the dressing, taco sauce and taco seasoning for the special sauce. Mix well and pour over the layered salad.
• Top with additional cheese and tortilla chips.
• Garnish with chopped green onions, if desired.
• Serve immediately.