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
SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING
Provided by Sunny Anderson
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
- Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
TEX-MEX LAYERED SALAD
Tex-Mex Layered Salad is an impressive explosion of colors and taste that can be made ahead of time and refrigerated. It's a true show-stopper that is perfect for a pot luck, an outdoor grilling party or any time for that matter. However you serve the salad, be prepared for an amazing dish.
Provided by Chula King
Categories Salad
Time 1h15m
Number Of Ingredients 15
Steps:
- Process drained Rotel tomatoes, sour cream, cream cheese, cumin and garlic in blender until smooth. Transfer to covered dish and refrigerate.
- Preheat oven to 400°F. Spray 8 x 8-inch pan with non-stick spray. Set aside.
- Combine corn muffin mix, egg and milk according to package directions. Pour batter in prepared pan. Bake for 15 minutes or until golden brown. Remove from oven; allow to cool for 10 minutes.
- Preheat oven to 250°F.
- Cut cornbread into cubes; transfer to baking sheet. Bake in preheated 250°F oven for 1 hour. Allow to cool.
- Layer salad ingredients in glass bowl as follows: Romaine lettuce, black beans, Mexicorn and chopped green chiles.
- Place a single layer of sliced grape tomatoes around perimeter of bowl with the cut side facing out. Add remaining sliced grape tomatoes.
- Top with shredded cheese. (May be prepared in advance up to this point).
- Pour half of the dressing. Reserve remaining dressing for individual portions.
- Sprinkle top with green onion slices and cornbread croutons. Refrigerate for at least an hour to chill.
- Yield: 8 servings.
Nutrition Facts : Calories 262 kcal, Carbohydrate 33 g, Protein 10 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 38 mg, Sodium 349 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
TEX MEX LAYERED SALAD
I love this Tex Mex salad, complete with layers and a great dressing!
Provided by RecipeGirl.com
Categories Salad
Number Of Ingredients 14
Steps:
- Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.NOTE: Please note that the video for this recipe shows adding mayonnaise to the dressing. That's an error- it's cream cheese!
- Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 264 kcal, Carbohydrate 22 g, Protein 8 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 444 mg, Fiber 7 g, Sugar 3 g
TEX-MEX LAYERED SALAD
This salad is a great addition to buffets, cookouts and luncheons.
Provided by Daily Inspiration S
Categories Lettuce Salads
Time 20m
Number Of Ingredients 12
Steps:
- 1. Mix together the beans, salsa and 2 tbsp. cilantro in a bowl.
- 2. In a clear glass bowl, layer the salad in this order: Bean mixture, lettuce, tomatoes, corn, bell pepper, green onion, and cheese.
- 3. Prior to serving, add the avocados to the top of the salad. Add bacon and remaining cilantro on top of avocado.
- 4. Drizzle the salad with the dressing and serve.
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.
TEX-MEX CHOPPED SALAD
This quick and easy salad is perfect for outdoor parties.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine beans, corn, lettuce, tomato, and cheese; toss well to combine. Add lime juice and oil, and season with salt and pepper. Toss again to combine. Serve, or cover and refrigerate.
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