Best 10 Layered Tex Mex Taco Salad Recipes

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Welcome to the world of layered tex mex taco salad, a culinary marvel that combines the vibrant flavors of Mexican cuisine with the convenience of a salad. Whether you're a seasoned cook or a novice in the kitchen, this delectable dish is sure to tantalize your taste buds and become a favorite in your recipe repertoire. Get ready to embark on a culinary journey as we explore the best layered tex mex taco salad recipe, a symphony of flavors that will leave you craving for more.

Here are our top 10 tried and tested recipes!

TEX MEX LAYERED SALAD



Tex Mex Layered Salad image

I love this Tex Mex salad, complete with layers and a great dressing!

Provided by RecipeGirl.com

Categories     Salad

Number Of Ingredients 14

One 10-ounce can original Rotel tomatoes with green chiles
8 ounces sour cream
3 ounces cream cheese, (at room temperature)
1 teaspoon ground cumin
1 medium garlic clove, (minced)
6 cups chopped Romaine lettuce
One 15-ounce can black beans, (rinsed & drained)
One 15-ounce can corn, (rinsed & drained)
2 medium avocados, (peeled & sliced or diced)
3/4 cup jarred roasted red pepper strips
1 cup shredded sharp cheddar cheese
One 6-ounce can sliced olives ((reserve a few for garnish))
1/4 cup sliced green onions
additional chopped lettuce, shredded cheese and olives for garnish

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

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



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

LAYERED MEXICAN PARTY SALAD



Layered Mexican Party Salad image

You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15.25 oz) whole kernel corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
3 plum (Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
  • In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
  • Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 0 g

LAYERED TACO CASSEROLE



Layered Taco Casserole image

If you enjoy Tex-Mex this is Incredible! I make this often for family get-togethers, as everyone loves and requests this.

Provided by Recipe USA

Categories     Meat

Time 1h

Yield 8

Number Of Ingredients 11

1 lb ground beef or 1 lb pork
3/4 cup water
1 taco seasoning, Package of McCormick original taco flavor
1 teaspoon garlic powder
1 (16 ounce) container cottage cheese
2 cups sharp cheddar cheese
1 cup onions or 1 cup sliced green onion
12 corn tortillas (6-inch)
4 cups lettuce
2 medium tomatoes
sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.
  • In large skillet cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside.
  • In mixing bowl combine cottage cheese, cheddar cheese and onion.
  • Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.
  • Top with lettuce and tomatoes. Serve with sour cream, if desired.

Nutrition Facts : Calories 391.6, Fat 21.6, SaturatedFat 10.5, Cholesterol 78.6, Sodium 459.4, Carbohydrate 22.4, Fiber 3.2, Sugar 3.9, Protein 27.2

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.

TEX MEX 7 LAYER SALAD



Tex Mex 7 Layer Salad image

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

3 cups lettuce, washed rough chopped
14 ounces black beans, rinsed and well drained
14 ounces corn, defrosted if frozen if canned rinsed and well drained
2 roasted red peppers, diced
smoked paprika
2 avocados, cubed
1/3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
black pepper
1 tablespoon fresh cilantro, chopped
1/4 cup sliced scallion
1/3 cup green chili salsa
1/2 cup sour cream
1/2 cup mayonnaise, Smart Balance
1 cup shredded cheese, TeX MeX blend is a good choice
2 ounces sliced ripe olives, rinsed and drained

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.

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

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

SEVEN-LAYER TACO SALAD



Seven-Layer Taco Salad image

Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h20m

Yield 6

Number Of Ingredients 8

1 bag (12 oz) torn salad greens
3 medium tomatoes, seeded, chopped
8 medium green onions with green tops, sliced (1/2 cup)
1 1/4 cups light mayonnaise
1 package (1 oz) Old El Paso™ taco seasoning mix
2 packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
2 cups shredded sharp Cheddar cheese (8 oz)
6 oz tortilla chips (about 36), broken, if desired

Steps:

  • In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
  • Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.

Nutrition Facts : Calories 560, Carbohydrate 33 g, Cholesterol 85 mg, Fat 6, Fiber 3 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 1/2 g

MEXICAN LAYERED SALAD



Mexican Layered Salad image

Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

4 cups torn romaine
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Steps:

  • In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

Tips:

  • Use a variety of fresh, crisp vegetables for the salad base. This will add flavor, texture, and nutrients to the dish.
  • Don't be afraid to experiment with different types of beans and corn. Black beans, pinto beans, and corn are all popular choices, but you can also try using other varieties like kidney beans, lima beans, or hominy.
  • Use a flavorful dressing to tie all the ingredients together. A simple vinaigrette or salsa-based dressing is a good option.
  • Top the salad with your favorite taco toppings. Shredded cheese, sour cream, guacamole, and pico de gallo are all popular choices.
  • Serve the salad immediately or chill it for later. It's a great make-ahead meal that's perfect for potlucks and parties.

Conclusion:

Layered Tex-Mex Taco Salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's a great way to use up leftover taco meat and vegetables, and it's also a healthy and satisfying meal. With its vibrant colors and bold flavors, this salad is sure to be a hit with everyone at your table.

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