Tex Mex 7 Layer Salad Food
SEVEN LAYER TEX MEX DIP
This is a great, easy recipe people love. Our family has made it for gatherings for as long as I can remember. Refried beans are layered with guacamole, a seasoned sour cream mixture, cheese and vegetables. Serve it with tortilla chips. Enjoy!
Provided by Ginny
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
- In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
- Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 10.7 g, Cholesterol 32.8 mg, Fat 16.7 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 465.6 mg, Sugar 1 g
LAYERED TEX-MEX TACO SALAD
All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad that makes enough to serve the crowd.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients until blended.
- Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
- Refrigerate 2 hours.
- Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
TEX MEX 7 LAYER SALAD
This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated.
Provided by Rita1652
Categories Salad Dressings
Time 20m
Yield 1 trifle bowl, 8 serving(s)
Number Of Ingredients 18
Steps:
- Place lettuce in a trifle dish.
- Top with beans.
- Mix corn layer ingredients together and place on top of beans.
- Mix avocado ingredients together and place on top of corn layer.
- Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
- Mix dressing ingredients together and carefully spread on tomatoes.
- Top with cheese and garnish with olives and additional cilantro.
MEXICAN 7 LAYER SALAD
Make and share this Mexican 7 Layer Salad recipe from Food.com.
Provided by Mrs. Hughes
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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 SEVEN LAYER SALAD
Seven Layer Salad with Chilpotle spiced Dressing with Lime. The original recipe came from Cookingclub.com. I ajusted some of the ingredient amounts for less waste. It was a great Tex Mex dish for pot luck gatherings.
Provided by Jan P.
Categories Vegetable
Time 1h
Yield 1 1/4 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together dressing ingredients (1st 5) let set for 10 minute.
- In deep 10 cup clear bowl, layer half the lettuce. Top with corn,tomato,avocado, bell pepper, beans, red onion, remaining lettuce, and cheese. Spread out so layers show on outside of dish.
- Spread dressing on top covering the cheese completely.
- Serve immediately or cover and refrigerate for up to 2 hours.
- Sprinkle with Chips just before serving.
Nutrition Facts : Calories 299.4, Fat 16.3, SaturatedFat 5.7, Cholesterol 23.9, Sodium 211.3, Carbohydrate 32, Fiber 7.1, Sugar 3.9, Protein 10.1
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7-LAYER TEX-MEX SALAD - RECIPES | PAMPERED CHEF CANADA …
Directions. Preheat the Nonstick Grill Pan and Grill Press over medium heat for 3–5 minutes. Season both sides of the chicken with the rub. Cook the chicken, covered with the press, for …
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- Season both sides of the chicken with the rub.Cook the chicken, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the internal temperature reaches 165°F (74°C).
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- Place the cabbage in a row on one end of the bowl over the romaine.Chop the chicken with the Salad Chopper and place it in a row next to the cabbage.Slice the radishes with the grater and layer them next to the chicken.
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