LAYERED MEXICAN SALAD

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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

*** Explore more Layered Mexican Salad Recipes »

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    #15-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #north-american     #side-dishes     #mexican     #presentation     #served-cold

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