8 Layer Tex Mex Taco Salad Recipes

LAYERED TEX-MEX TACO SALAD

Layered Tex-Mex Taco Salad image

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

Ingredients

1/2 cup MIRACLE WHIP Dressing
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) black beans, rinsed
6 cups tightly packed coarsely chopped iceberg lettuce
1/2 cup slivered red onion s
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1 cup grape tomato es, cut in half
1 avocado
1/4 cup chopped fresh cilantro

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 12 g, Fiber 4 g, Sugar 3 g, Protein 6 g

TEX-MEX TACO SALAD

This tex-mex taco salad is so easy to make and full of delicious flavors, textures, and colors. Topped with tex-mex style ground beef.

Provided by Pinch of Yum

Categories Dinner

Time 25m

Number Of Ingredients 11

Ingredients

1 lb. ground beef
1 yellow onion, diced
3-4 tablespoons taco seasoning
1/4 cup water
1 16-ounce can black beans
2-3 ounces Pepperjack Velveeta
fresh spinach or lettuce
fresh salsa
Cotija cheese, crumbled
tortilla chips, crushed
sour cream

Steps:

Saute onion with a small amount of oil in a large skillet over medium high heat. When soft and fragrant, add ground beef. Cook until no longer pink. Drain most of the grease from the pan. Add seasoning and water; stir until thickened slightly.
Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.
Assemble salads with beef/bean mixture, fresh salsa, cheese crumbles, crushed tortillas, and sour cream.

Nutrition Facts : Calories 270 calories, Sugar 3.2 g, Sodium 837.3 mg, Fat 8.8 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 22.3 g, Fiber 7.1 g, Protein 25.7 g, Cholesterol 62.4 mg

TEX-MEX TACO SALAD

Tex-Mex Taco Salad image

A family favorite, this Tex-Mex Taco Salad recipe has been in my family since I was a little girl. It's the perfect supper on a hot summer night.

Provided by Wendy O'Neal

Time 3h10m

Number Of Ingredients 9

Ingredients

1 lb lean ground beef
1 pkg taco seasoning (I make my own Homemade Taco Seasoning)
2 (15oz) cans pinto beans, drained and rinsed
3/4 bottle French dressing
1 small onion, finely chopped
1 large head of lettuce, roughly chopped
1-2 tomatoes, diced
1 small bag chips (Doritos or I prefer RiceChips Sweet Chili or similar)
1/2-1 lb cheddar cheese, grated (optional)

Steps:

Brown and drain ground beef. Season with taco seasoning according to package directions. Remove from heat. Add drained beans, dressing, and onions. Stir to mix. Chill for several hours.
Add cheese, if desired, when cool. Just before serving, add lettuce, tomatoes, and lightly crushed chips. Mix together and serve.
**My favorite way to serve is to not mix in the lettuce, tomatoes, or chips, but to layer them on my plate...lettuce, taco mixture, tomatoes and then serve the chips on the side (kind of like my spoons).

TASTY LAYERED TACO SALAD

Tasty Layered Taco Salad image

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 16

Ingredients

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

Steps:

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

SEVEN LAYER TEX MEX DIP

Seven Layer Tex Mex Dip image

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

Ingredients

1 (16 ounce) can refried beans
1 cup guacamole
¼ cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
¼ cup chopped green onions
¼ cup black olives, drained

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

8-LAYER TEX-MEX TACO SALAD

8-Layer Tex-Mex Taco Salad image

Topped with chopped avocados and fresh cilantro, this 8-Layer Tex-Mex Taco Salad is a shoo-in to win Most Warmly Received Potluck Dish at your next party.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1/2 cup KRAFT Real Mayo
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (15 oz.) pinto beans, rinsed
6 cups coarsely chopped iceberg lettuce
1/2 cup sliced red onions
1-1/2 cups KRAFT Shredded Jalapeño Cheese
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 avocado
1/4 cup loosely packed fresh cilantro

Steps:

Mix first 3 ingredients until blended.
Layer beans, lettuce, onions, cheese and salsa 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 210, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

TEX-MEX TUNA SALAD

Tex-Mex Tuna Salad image

This is a great recipe for tuna fish tacos.

Provided by John

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

2 (5 ounce) cans tuna, drained and flaked
½ cup sliced black olives
½ cup sliced green onion
½ cup sliced celery
⅔ cup salsa
½ cup sour cream
1 teaspoon ground cumin
½ head iceberg lettuce, shredded
12 medium taco shells

Steps:

In a large bowl, combine the tuna, olives, green onions and celery; toss together.
In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 24.6 g, Cholesterol 21 mg, Fat 12.1 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 438.3 mg, Sugar 2.5 g

HEARTY EIGHT-LAYER SALAD

Hearty Eight-Layer Salad image

I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. -Noreen Meyer, Madison, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups uncooked small pasta shells
1 tablespoon canola oil
3 cups shredded lettuce
3 hard-boiled large eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped green onions
2 teaspoons Dijon mustard
TOPPINGS:
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Nutrition Facts : Calories 417 calories, Fat 32g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 791mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

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