Spicy Tex Mex Salad Food

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

TEX-MEX SALAD

Tex-Mex Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

SPICY TEX-MEX SALAD DRESSING

Spicy Tex-Mex Salad Dressing image

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

Provided by KateL

Categories Salad Dressings

Time 3m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup ranch salad dressing
1 teaspoon lime rind, grated
1/4 teaspoon chipotle chili seasoning

Steps:

Mix ingredients, and chill until serving.

Nutrition Facts : Calories 145.2, Fat 15.4, SaturatedFat 2.4, Cholesterol 9.9, Sodium 328.2, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 0.3

TEX-MEX SALAD

Tex-Mex Salad image

Get all the protein -- 17 grams -- you need without the fat and cholesterol. Loaded with fiber-filled beans, sweet corn, crunchy sweet pepper, smooth avocado, and spicy pico de gallo, this bold salad will satisfy your taste buds and appetite.

Provided by EatingWell Test Kitchen

Categories Healthy Salad Recipes

Time 10m

Number Of Ingredients 10

Ingredients

4 cups romaine lettuce
⅓ cup black beans, rinsed and drained
½ cup chopped tomatoes
¼ cup corn
¼ cup sliced red onion
¼ avocado - peeled, pitted and diced
5 green sweet pepper strips
5 red sweet pepper strips
¼ cup shredded part-skim mozzarella cheese
¼ cup pico de gallo (fresh salsa)

Steps:

Mix lettuce, black beans, tomatoes, corn, onion, avocado, green peppers, red peppers, and cheese in a medium bowl. Sprinkle pico de gallo on top.

Nutrition Facts : Calories 346 calories, Carbohydrate 42.5 g, Cholesterol 18 mg, Fat 11.5 g, Fiber 15 g, Protein 17 g, SaturatedFat 4 g, Sodium 603 mg, Sugar 10 g

SPICY TEX MEX MEXICAN CHICKEN SOUP

Spicy Tex Mex Mexican Chicken Soup image

This soup is a wonderful comfort food for those winter blues. Spices make it warming not overly hot..You could cut the red pepper flakes for the wimps. If you love Mexican,Tex-Mex you're sure to love this soup--nd so easy to make. Sure to become a family favorite.

Provided by Potluck

Categories Mexican

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

2 quarts water
3 lbs frozen boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
2 tablespoons dried parsley flakes
1 tablespoon onion powder
5 chicken bouillon cubes
3 tablespoons olive oil
1 onion, medium size chopped
3 garlic cloves, chopped
16 ounces salsa
26 ounces diced tomatoes
10 3/4 ounces tomato soup
3 tablespoons chili powder
15 ounces whole kernel corn, drained
32 ounces chili beans, drained
16 ounces black beans, drained
8 ounces sour cream

Steps:

In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.

Nutrition Facts : Calories 437.6, Fat 10.7, SaturatedFat 3.9, Cholesterol 74.8, Sodium 1336.4, Carbohydrate 48.5, Fiber 9.9, Sugar 7.6, Protein 39.4

HOT & SPICY LAYERED TEX-MEX TACO SALAD

Hot & Spicy Layered Tex-Mex Taco Salad image

It's hard to believe this impressive Hot & Spicy Layered Tex-Mex Taco Salad only takes 15 minutes to put together. Serve with fresh cilantro and enjoy!

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1/2 cup KRAFT Real Mayo
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 tsp. hot pepper sauce
1 can (15 oz.) black beans, rinsed
6 cups coarsely chopped iceberg lettuce
1/2 cup sliced red onions
1-1/2 cups KRAFT Cheddar & Asadero Cheese Deliciously Paired for Tacos
1 cup grape tomatoes, halved
1 avocado
1/4 cup loosely packed fresh cilantro

Steps:

Mix first 4 ingredients until blended.
Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
Spread mayo mixture over salad. Refrigerate 2 hours.
Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

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