Hot Spicy Layered Tex Mex Taco Salad Recipes

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LAYERED AND TOSSED SPICY CHICKEN TACO SALAD



Layered and Tossed Spicy Chicken Taco Salad image

If you like tacos, you'll love this taco salad. It's made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It's based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese.

Provided by Parizienne

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 13

1 (7.75 ounce) can Mexican-style hot tomato sauce
½ cup sour cream
½ cup mayonnaise
¼ cup green salsa
1 lime, juiced
1 tablespoon olive oil
½ cup diced onion
2 cloves garlic, crushed, or to taste
1 ½ cups diced rotisserie chicken meat
1 cup finely shredded Monterey jack cheese
1 (10 ounce) bag shredded lettuce, chilled
1 (4 ounce) can sliced black olives
½ cup crushed tortilla chips

Steps:

  • Whisk tomato sauce, sour cream, mayonnaise, green salsa, and lime juice together in a bowl until combined. Refrigerate the dressing while making salad.
  • Heat olive oil in a skillet over medium heat and cook onion in hot oil until translucent, about 5 minutes; stir often. Mix garlic into onion and remove from heat; stir cooked chicken in skillet and allow chicken to warm.
  • Transfer chicken mixture to a large salad bowl and sprinkle with Monterey jack cheese; cheese will warm and soften. Top chicken and cheese with cold lettuce and pour dressing over salad. Sprinkle in black olives. Toss salad thoroughly with dressing and sprinkle with crushed tortilla chips to serve.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 7.7 g, Cholesterol 37.2 mg, Fat 23 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 468.7 mg, Sugar 2.3 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

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.

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

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

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