Best Mexican Layered Salad Recipes

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MEXICAN LAYERED SALAD



Mexican Layered Salad image

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

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

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.

LAYERED MEXICAN CHICKEN SALAD



Layered Mexican Chicken Salad image

Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

3/4 cup ranch dressing
1 teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
4 cups shredded lettuce
1 can (15 oz) red kidney beans, drained, rinsed
1 1/2 cups shredded deli rotisserie chicken (without skin)
1 cup coarsely crushed hint-of-lime white corn tortilla chips (from 13 1/2-oz package)
1 cup shredded Mexican-style taco cheese (4 oz)
1/2 cup grape or cherry tomatoes, halved

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.

Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

LAYERED MEXICAN PARTY SALAD



Layered Mexican Party Salad image

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

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

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

LAYERED MEXICAN CHICKEN SALAD



Layered Mexican Chicken Salad image

Beautiful salad with a Mexican flare! Add a nice margarita and some Mexican music and you have a nice lunch or dinner entrée. Pillsbury cookbook.

Provided by Chef Decadent1

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup ranch salad dressing
1 teaspoon taco seasoning mix
4 cups lettuce, shredded
1 (15 ounce) can black beans
1 1/2 cups deli chicken, shredded
1 cup hint of lime tortilla chips
1 cup cheddar cheese
1/2 cup cherry tomatoes

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.

Nutrition Facts : Calories 445.8, Fat 33.2, SaturatedFat 9.7, Cholesterol 41.8, Sodium 617.9, Carbohydrate 22.3, Fiber 7.5, Sugar 2.7, Protein 15.1

MEXICAN FIESTA LAYERED SALAD



Mexican Fiesta Layered Salad image

A tasty layered salad that will be sure to be a favourite, mild Mexican flavours with lots of crunch! The multiple layers are beautiful in a glass bowl, a crowd pleaser! Feel free to substitute whatever veggies you happen to have on hand!

Provided by Carol in Oz

Categories     Potluck

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups romaine lettuce
1 cup bean sprouts
1/2 cup yellow pepper, diced
1 -2 cup chopped snow peas
3 tomatoes, seeded and diced
310 g sweet whole kernel corn, drained
4 hard-boiled eggs, sliced (I sprinkled this layer with garlic salt)
420 g mexican style beans, drained
1 cup sour cream
1 cup mayonnaise
1 garlic clove
35 g taco seasoning, dry mix
1 1/2 cups cheddar cheese
1 cup sliced spring onion
1/2 cup cooked bacon bits
sliced jalapeno, and (optional)
spanish black olives (optional)

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!

MEXICAN LAYERED FRUIT SALAD



Mexican Layered Fruit Salad image

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

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

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

LAYERED MEXICAN SALAD



Layered Mexican Salad image

An easy-to-assemble salad that explodes with fresh flavors!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 11

1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper
2 cups black bean salsa
3/4 cup whole kernel corn
1 medium avocado, sliced
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil

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.

Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 0 mg, Fat 6, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

EASY PEASY MEXICAN LAYERED SALAD



Easy Peasy Mexican Layered Salad image

You need a quick and tasty salad for any occassion? This is the one for you. This is similar to one that our local hospital use to make. I tweeked it and it's even more delicious. Cooking and Salad Making with Passion, sw :)

Provided by Sherri Williams

Categories     Salads

Time 15m

Number Of Ingredients 13

1 large iceburg lettuce head, sliced
28 oz black beans, canned, rinced & drained
16 oz corn, canned *if frozen defrost & drain*
2 large tomatoes, chopped
1 medium red onion, chopped
8 oz sharp cheddar cheese, shredded *more if you wish*
1 large bag of tortillas, crushed
DRESSING
16 oz chipotle salsa
16 oz avocado ranch dressing
2 Tbsp cumin powder
1 tsp garlic powder
juice & zest of one lime

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



MEXICAN LAYERED SALAD image

Categories     Salad     Vegetable     Quick & Easy     Dinner

Yield 8 servings

Number Of Ingredients 17

1 (9-ounce) package cornbread mix
1 (4.5-ounce) can chopped green chiles
1/2 cup light mayonnaise
1/2 cup chopped fresh cilantro
1/4 cup lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1 head iceberg lettuce, shredded
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1 (8-ounce) package reduced-fat shredded Cheddar cheese
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped
1 small can sliced black olives
Southwest-seasoned Grilled Chicken Breast strips
Garnish: green onion curls

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



Layered Mexican Salad image

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

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

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

LAYERED MEXICAN PARTY SALAD



Layered Mexican Party Salad image

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

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

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

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

LAYERED MEXICAN SALAD



Layered Mexican Salad image

An easy-to-assemble salad that explodes with fresh flavors!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 11

1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper
2 cups black bean salsa
3/4 cup whole kernel corn
1 medium avocado, sliced
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil

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.

Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 0 mg, Fat 6, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

MEXICAN LAYERED SALAD RECIPE - (5/5)



Mexican Layered Salad Recipe - (5/5) image

Provided by Hapemom

Number Of Ingredients 16

GARNISH:
1 (9 ounce) package cornbread mix, plus ingredients to make cornbread
1 (4 1/2 ounce) can chopped green chiles
1/2 cup light mayonnaise
1/2 cup fresh cilantro, chopped
1/4 cup fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1 head iceberg lettuce, shredded
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 (8 ounce) package reduced-fat Cheddar cheese, shredded
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped
Green onion curls

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



Layered Mexican Salad image

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

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

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

LAYERED MEXICAN SALAD



Layered Mexican Salad image

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

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

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

LAYERED MEXICAN SALAD



Layered Mexican Salad image

A simple Mexican salad with layers of veggies, seasoned ground beef, cheese, crunchy tortilla chips and a special 3-ingredient sauce.

Provided by @MakeItYours

Number Of Ingredients 13

1 pound ground sirloin 90% lean
2 tablespoons taco seasoning
1 head of iceberg lettuce chopped
4 cups tomatoes diced (about 2)
1 cup large onion chopped (about 1)
1 can black beans (14 ounces, rinsed and drained)
8 ounces sharp cheddar cheese grated
10 ounces tortilla chips lightly crushed
For the dressing:
1 cup Thousand Island dressing
1 tablespoon taco sauce
1 tablespoon taco seasoning
Chopped green onions for garnishing optional

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.

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