Tex Mex Layered Salad Recipes

TEX MEX 7 LAYER SALAD

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 SALAD

Steps:

• Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

TEX-MEX LAYERED SALAD

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.

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

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 SALAD

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

TEX-MEX LAYERED SALAD

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.

SEVEN LAYER TEX MEX DIP

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.