Best 6 Mexican Chip Salad Recipes
Mexican chip salad is a vibrant, refreshing, and flavorful dish that combines the crunchiness of tortilla chips with the freshness of vegetables, the tanginess of dressing, and the savory flavors of Mexican spices. Whether you're looking for a quick and easy weeknight meal or a crowd-pleasing appetizer for a party, this salad has something for everyone. With its colorful ingredients and delicious taste, Mexican chip salad is sure to be a hit at your next gathering.
Here are our top 6 tried and tested recipes!
FIESTA CORN CHIP SALAD
This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
CORNY MEXICAN SALAD
From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.
Nutrition Facts :
MEXICAN SALAD
Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.
Provided by My Food and Family
Categories Side Dish Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Layer lettuce, beans and tomatoes in large bowl.
- Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
- Sprinkle with chips just before serving; toss lightly.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g
MEXICAN CHEF SALAD
This salad goes together very quickly, and is great for those times when you don't really feel like cooking.
Provided by Bayhill
Categories Greens
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Salad:.
- Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
- Combine all salad ingredients. Toss to mix well.
- Prepare dressing and pour over top. Toss and serve.
- Dressing:.
- Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.
MEXICAN SALAD
Based on a recipe from House of Finland's cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson's favorite salad. Add cooked chicken and serve with quesadillas for a meal.
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix first 4 ingredients together until well tossed and combined.
- Add corn chips avoiding heavy mixing to keep from crushing the chips.
- Toss in Catalina dressing with hot salsa (if using) just before serving or serve it/them separately to taste.
Nutrition Facts : Calories 219.3, Fat 10.4, SaturatedFat 6.1, Cholesterol 29.7, Sodium 922.2, Carbohydrate 19, Fiber 4.7, Sugar 6.4, Protein 12.5
MEXICAN CHIP SALAD
Quick and easy salad made with salsa and Catalina dressing. Great way to get the kids to get some extra veggies! Change it up by adding corn, black beans, or tomatoes. This has been a favorite in our home for years.
Provided by Jamie
Categories Taco Salad
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
- Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
- Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 36.9 g, Cholesterol 50.3 mg, Fat 17.7 g, Fiber 6.6 g, Protein 18.7 g, SaturatedFat 6.4 g, Sodium 898.5 mg, Sugar 9.8 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't be afraid to experiment with different flavors. There are many different ways to make a Mexican chip salad, so feel free to add your own personal touch.
- Make sure to drain the corn and black beans well before adding them to the salad. This will help to prevent the salad from becoming watery.
- If you're using a store-bought dressing, be sure to taste it before adding it to the salad. Some dressings can be quite spicy, so you may want to adjust the amount you use.
- Serve the salad immediately after making it. This will prevent the chips from getting soggy.
Conclusion:
Mexican chip salad is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover chicken or steak, and it's also a healthy and refreshing option for a summer meal. With so many different variations to choose from, there's sure to be a Mexican chip salad recipe that everyone will enjoy.
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