Best 7 Mexican 7 Layer Salad Recipes

Mexican 7 layer salad is a colorful and flavorful dish that is perfect for any occasion. It is made with a variety of ingredients, including lettuce, tomatoes, onions, bell peppers, cheese, guacamole, and salsa. The salad is easy to make and can be tailored to your own personal preferences. Whether you like it spicy or mild, vegetarian or meat-based, there is a Mexican 7 layer salad recipe out there for you. So grab your ingredients and get ready to enjoy this delicious and satisfying dish!

Check out the recipes below so you can choose the best recipe for yourself!

7 LAYER MEXICAN SALAD

7 layer Mexican salad image

This salad is fresh and bright and will be a crowd pleaser at your next Mexican fiesta party.

Provided by Patty

Categories dinner Lunch

Number Of Ingredients 13

Ingredients

4 organic corn tortillas (cut into strips)
2 cups organic corn (frozen or canned)
6 cups romaine lettuce (chopped )
4 roma tomatoes (chopped)
1 15-oz can black beans (rinsed and drained)
1 15-oz can pinto. beans (rinsed and drained )
2 avocados (halved, seeded, peeled and chopped)
1 bunch fresh cilantro (finely chopped)
1 block silken tofu (drained )
1/4 cup olive oil (extra virgin)
1 lg lime (juiced)
1/2 tsp sea salt
1 jar salsa

Steps:

PREHEAT oven to 400 degrees. Place tortilla strips in a shallow baking pan. Bake 8-10 minutes stirring occasionally, until strips are lightly browned and crisped. Remove from oven and let cool. They will crisp more upon cooling.
BLEND. In a high-speed, blender add silken tofu, olive oil, lime juice, and salt and blend until smooth. Add a small amount of water if needed to acquire desired consistency. Set aside.
LAYER. in a 4-qt. Glass bowl layer ingredients starting with chopped romaine then tomatoes, black beans, corn, pinto beans, cilantro, and avocado.
TOP. Spread lime sour cream evenly across the top of the layered salad, add crunchy corn strips and serve with salsa to dress.

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

Ingredients

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

Ingredients

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.

7-LAYER MEXICAN SALAD

7-Layer Mexican Salad image

Hearty Mexican ingredients, including beans and salsa, join with fresh spinach, tomatoes and green onions for seven layers of crowd-pleasing salad.

Provided by My Food and Family

Categories Side Dish Recipes

Number Of Ingredients 8

Ingredients

1-1/2 cups torn fresh spinach
1 small tomato, seeded, chopped
2 green onions, chopped
3 Tbsp. sliced black olives
1/2 cup rinsed canned kidney beans
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. KRAFT Lite Ranch Dressing
3 Tbsp. TACO BELL® Thick & Chunky Salsa

Steps:

Layer first 6 ingredients in serving bowl.
Drizzle with dressing and salsa.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MEXICAN 7 LAYER SALAD

Mexican 7 Layer Salad image

Make and share this Mexican 7 Layer Salad recipe from Food.com.

Provided by Mrs. Hughes

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups lettuce, chopped
1 cup tomatoes, chopped
1/2 cup green onion, chopped
4 1/2 ounces sliced ripe olives, drained
15 1/2 ounces dark red kidney beans, drained
1 cup mild cheddar cheese, shredded
1 cup salsa ranch dressing or 1 cup salsa, garden dressing
1 cup tortilla chips, crushed

Steps:

Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.
Refrigerate.
Top with crushed tortilla chips and toss lightly just before serving.

MEXICAN SEVEN LAYER SALAD

Mexican Seven Layer Salad image

This recipe is great to serve along with Enchiladas or to take to a barbecue or potluck. It can also be made ahead and refrigerated. Cook time is chill time I promise there wont be any left!

Provided by Little Bee

Categories Cheese

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 head lettuce
1/4 cup shredded red cabbage
3 carrots, grated
1 -2 tomatoes, diced (depending on size)
2 avocados, peeled pitted and diced
1 tablespoon fresh lemon juice
1 bunch green onion, chopped
1 cup black beans, rinsed and drained
1 (12 ounce) package tortilla chips, crushed
2 cups shredded cheddar cheese
1 (16 ounce) bottle ranch salad dressing
1/2 packet taco seasoning (optional)

Steps:

Chop lettuce and toss in a large bowl with grated cabbage and carrots.
Spread mixture into the bottom of a deep glass salad bowl.
Peel and slice avocado and toss with lemon juice.
This prevents avocado from turning brown.
Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips.
Pour the dressing over all and sprinkle with the cheese.
Cover and refrigerate for at least 45 minutes before serving.
For a spicier dressing mix taco seasoning with Ranch dressing if desired.

7-LAYER SALAD

7-Layer Salad image

This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.

Provided by Kara Parsons

Categories Salad

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

½ head lettuce, torn
1 cucumber, peeled and chopped, or more to taste
3 cups frozen peas, thawed
2 cups shredded Cheddar cheese
4 hard-boiled eggs, peeled and sliced
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup white sugar
2 tablespoons white vinegar
12 ounces cooked crumbled bacon

Steps:

Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g

Tips:

Choose fresh and ripe ingredients for the best flavor and texture. You can substitute different types of beans and corn for your layered salad. However, the combination of black beans, corn, and tomatoes offers an explosion of colors and flavors that will impress your guests.

Don't overcook the chicken or beef. Overcooked protein can be dry and tough. Cook it until it is cooked through but still tender and juicy.

Use a good quality guacamole. A fresh, creamy guacamole will add a delicious flavor and texture to your salad. If you are short on time, you can buy pre-made guacamole from the store.

Layer the ingredients in the correct order. The order of the ingredients is important for both flavor and presentation. The dressing should be at the bottom, followed by the beans, corn, tomatoes, chicken or beef, guacamole, cheese, and then the sour cream.

Chill the salad before serving. This will help the flavors to meld together and will make the salad more refreshing.

Conclusion:

The Mexican 7-Layer Salad is a delicious and easy-to-make salad that is perfect for any occasion. With its vibrant colors and a combination of flavors and textures, this salad is sure to be a hit at your next party or gathering. So, next time you are looking for a quick and refreshing salad, give this Mexican 7-Layer Salad a try. You won't be disappointed!

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