Mexican Chip Salad Food

MEXICAN SALAD

Steps:

• Preheat the oven to 325 degrees F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450 degrees F.
• On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
• Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey-its flavor will mellow once tossed with the other ingredients.
• In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
• Add the sweet potatoes, beans, jalapeno, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.

MEXICAN SALAD

Steps:

• Tear lettuce into bite size pieces.
• Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
• To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
• This may be done in a blender.
• Toss salad and dressing and add crushed chips last.

MEXICAN SALAD

Steps:

• For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
• For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
• Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
• Pour the dressing into a small serving bowl and serve alongside the salad.

MEXICAN SALAD

Steps:

• In a bowl, mix first 4 ingredients together until well tossed and combined.
• Add corn chips avoiding heavy mixing to keep from crushing the chips.
• Toss in Catalina dressing with hot salsa (if using) just before serving or serve it/them separately to taste.

MEXICAN CHIP SALAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
• Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
• Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.

CORNY MEXICAN SALAD

Steps:

• In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.

MEXICAN CHEF SALAD

Steps:

• Tear lettuce into bite-size pieces.
• Add cheese and toss.
• Place in a large bowl along with onion and tomatoes.
• Toss avacado with teaspoon of lemon juice.
• (this prevents it from turning brown) Brown the ground beef with taco seasoning according to package directions Add kidney beans and heat thoroughly.
• Let cool slightly meat and bean mixture and combine with cold salad.
• Add tortilla chips last (so they will not get soggy).
• Toss with Thousand Island dressing and garnish with Avacado.

MEXICAN SALAD

Steps:

• Layer lettuce, beans and tomatoes in large bowl.
• Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
• Sprinkle with chips just before serving; toss lightly.

MEXICAN CHEF SALAD

Steps:

• Salad:.
• Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
• Combine all salad ingredients. Toss to mix well.
• Prepare dressing and pour over top. Toss and serve.
• Dressing:.
• Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.

MEXICAN CHIP SALAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
• Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
• Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.

MEXICAN 7 LAYER SALAD

Steps:

• Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.
• Refrigerate.
• Top with crushed tortilla chips and toss lightly just before serving.

MEXICAN CHIP SALAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
• Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
• Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.

MEXICAN GREEN SALAD

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.

MEXICAN CHIP SALAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
• Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
• Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.