Crunchy Layered Tex Mex Taco Salad Recipes

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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

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).

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

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

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

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

LAYERED TACO SALAD



Layered Taco Salad image

I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
1 tablespoon lime juice
6 ounces baked tortilla chips (about 70 chips)
12 cups chopped iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

Steps:

  • In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.

Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.

CRUNCHY LAYERED TEX-MEX TACO SALAD



Crunchy Layered Tex-Mex Taco Salad image

Looking for a potluck-perfect layered salad? We highly recommend this crunchy Tex-Mex number with guacamole and bite-size tortilla chips.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

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.) black beans, rinsed
6 cups coarsely chopped iceberg lettuce
1/2 cup sliced red onions
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 cup grape tomatoes, halved
1/2 cup guacamole
1 cup bite-size tortilla chips

Steps:

  • Mix first 3 ingredients until blended.
  • Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
  • Spread mayo mixture over salad. Refrigerate 2 hours.
  • Spoon guacamole over salad just before serving. Top with chips.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

LAYERED TEX-MEX TACO SALAD WITH A KICK



Layered Tex-Mex Taco Salad with a Kick image

You won't believe what gives this layered Tex-Mex taco salad its kick: It's not the taco seasoning and (obviously) not the avocado. Read on for the answer!

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

1/2 cup KRAFT Mayo Hot & Spicy Flavored Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
6 cups coarsely chopped iceberg lettuce
1 can (15 oz.) kidney beans, rinsed
1 large green pepper, chopped
1/2 cup sliced red onions
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses
1 cup grape tomatoes, halved
1 large avocado
1/4 cup loosely packed fresh cilantro

Steps:

  • Mix first 3 ingredients until blended.
  • Layer lettuce, beans, peppers, 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 210, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

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

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

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

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.

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