Mexican Layered Sandwiches Recipes

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MEXICAN LAYERED SANDWICH



Mexican Layered Sandwich image

Dinner ready in 30 minutes! Enjoy layered turkey sandwich in a new way - a delightful meal. Perfect if you love Mexican cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

4 flour tortillas (8 inches in diameter)
2 large lettuce leaves, shredded (1/2 cup)
1/2 pound thinly sliced cooked turkey
1/2 cup purchased spicy guacamole
1/2 cup shredded Cheddar cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
1/3 cup chopped red bell pepper
3 medium green onions, sliced
2 tablespoons chopped fresh cilantro or parsley
1/4 cup sour cream
Salsa, if desired

Steps:

  • Place 1 tortilla on serving platter. Top with lettuce, half of the turkey and another tortilla.
  • Reserve 1 tablespoon guacamole; spread remaining guacamole evenly over second tortilla. Sprinkle with half each of the cheese, olives, bell pepper and green onions.
  • Top with third tortilla and remaining turkey; sprinkle with cilantro. Top with remaining tortilla. Spread sour cream evenly over sandwich. Sprinkle with remaining cheese, olives, bell pepper and green onions. Top with reserved guacamole.
  • Serve immediately, or cover and refrigerate up to 3 hours. To serve, cut into 6 wedges. Serve with salsa.

Nutrition Facts : ServingSize 1 Serving

MEXICAN LAYERED DIP



Mexican Layered Dip image

A no-bake Tex-Mex dip for chips done in layers in a shallow dish.

Provided by Rusty

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h10m

Yield 10

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup chopped black olives

Steps:

  • Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 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.

MEXICAN GRILLED CHEESE SANDWICHES



Mexican Grilled Cheese Sandwiches image

A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they're tasty, fun and ideal on busy weeknights. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
8 slices rye bread
2 tablespoons mayonnaise
1 cup fresh salsa, well drained
3/4 cup shredded Mexican cheese blend
2 tablespoons butter, softened

Steps:

  • In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 402 calories, Fat 22g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 892mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

LAYERED ITALIAN SANDWICH



Layered Italian Sandwich image

Love the layers, but the real deli sandwich secret is the basil pesto slathered on both sides of the bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 7

1 round focaccia bread (about 8 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
4 ounces sliced hard salami
6 lettuce leaves
4 plum (Roma) tomatoes, sliced
6 ounces thinly sliced smoked turkey
4 ounces sliced provolone cheese

Steps:

  • Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
  • Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.

Nutrition Facts : Calories 490, Carbohydrate 25 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 1500 mg, Sugar 2 g, TransFat 0 g

MEXICAN LAYERED SANDWICHES



Mexican Layered Sandwiches image

Number Of Ingredients 11

1/2 cup guacamole
4 pita bread (6 inches in diameter)
6 ounces thinly sliced cooked turkeys
2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
3/4 cup shredded Monterey Jack cheese (3 ounces)
creamy salsa
CREAMY SALSA
3 tablespoons sour cream
1 tablespoon salsa
1 tablespoon chopped green onions

Steps:

  • Spread guacamole over pita breads. Top with turkey, lettuce, tomato and cheese. Top with Creamy Salsa. Sprinkle with sliced ripe olives or chopped green onions, if desired.Mix all ingredients.1 SANDWICH: Calories 385 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 60mg Sodium 660mg Carbohydrates 40g (Dietary Fiber 3g) Protein 25g.

Nutrition Facts : Nutritional Facts Serves

MEXICAN LAYERED APPETIZER



Mexican Layered Appetizer image

This is an instant hit at any party and is lower in fat than most Mexican recipes. Of course, you can make it with the full-fat ingredients if you like. Experiment and add other garnishes, such as sausage, pepperoni, black beans or jalapenos.

Provided by BeachGirl

Categories     Spreads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

8 ounces neufchatel cheese or 8 ounces cream cheese
16 ounces fat-free refried beans or 16 ounces refried beans
12 ounces picante sauce, divided (I use Pace's medium Picante)
8 ounces nonfat sour cream or 8 ounces sour cream
1/4 cup diced celery (1 stalk)
2/3 cup cucumber, chopped and drained
1 cup diced onions or 1 cup spring onion
2 whole tomatoes, finely diced and well-drained
1/2-3/4 cup shredded low-fat sharp cheddar cheese or 1/2-3/4 cup sharp cheddar cheese
1/4 cup sliced green olives or 1/4 cup black olives (optional)

Steps:

  • Soften cream cheese and spread in a round glass baking dish.
  • Mix 6 tbs picante sauce with the refried beans.
  • Spread over cream cheese.
  • Spread sour cream over refried beans.
  • Spoon remainder of picante sauce over sour cream.
  • Sprinkle onions, celery and cucumbers over dish.
  • Sprinkle cheddar cheese on top.
  • Garnish with diced (well-drained) tomatoes.
  • ***Ifusing sliced olives, sprinkle over tomatoes.
  • Serve with corn chips or tostatoes.

MEXICAN LAYERED CASSEROLE



Mexican Layered Casserole image

Great Mexican-style layered casserole. My brother is one of the pickiest eaters I have ever seen, and he loved it. Serve with salsa or sour cream.

Provided by Caleb J. Bowey

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
2 tablespoons vegetable oil
1 pound ground beef
1 medium onion
1 (15 ounce) can black beans, drained
1 (14 ounce) can green enchilada sauce
1 (4 ounce) can chopped green chiles
1 (12 ounce) package white corn tortillas
1 cup sour cream
1 cup crumbled corn chips
2 cups shredded Cheddar cheese
1 (6 ounce) can sliced black olives
1 tomato, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
  • Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
  • Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
  • Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
  • Bake in the preheated oven until bubbling, about 35 minutes.

Nutrition Facts : Calories 546 calories, Carbohydrate 40.7 g, Cholesterol 69.1 mg, Fat 33.8 g, Fiber 7.5 g, Protein 21.2 g, SaturatedFat 13 g, Sodium 778.9 mg, Sugar 2.5 g

MEXICAN LAYERED SANDWICHES



Mexican Layered Sandwiches image

Number Of Ingredients 11

1/2 cup guacamole
4 pita bread (6 inches in diameter)
6 ounces thinly sliced cooked turkeys
2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
3/4 cup shredded Monterey Jack cheese (3 ounces)
creamy salsa
CREAMY SALSA
3 tablespoons sour cream
1 tablespoon salsa
1 tablespoon chopped green onions

Steps:

  • Spread guacamole over pita breads. Top with turkey, lettuce, tomato and cheese. Top with Creamy Salsa. Sprinkle with sliced ripe olives or chopped green onions, if desired.Mix all ingredients.1 SANDWICH: Calories 385 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 60mg Sodium 660mg Carbohydrates 40g (Dietary Fiber 3g) Protein 25g.

Nutrition Facts : Nutritional Facts Serves

7-LAYER MEXICAN APPETIZER



7-Layer Mexican Appetizer image

A fresh Mexican appetizer--great for parties! I have been making this for years & I am expected to make it for EVERY party during the summer months!

Provided by C. Duncan

Categories     Vegetable

Time 35m

Yield 25-30 serving(s)

Number Of Ingredients 11

1 (16 ounce) can refried beans
2 -3 large avocados
1 lime
salt
16 ounces sour cream
1 (1 1/4 ounce) packet taco seasoning
1 bunch chopped green onion
black olives
2 -3 chopped de-seeded tomatoes
2 -3 cups grated sharp cheddar cheese
nacho chip

Steps:

  • Layer #1: Spread the entire can of refried beans on a dinner-sized plate/platter.
  • Layer #2: Mash the avocados with a little fresh lime juice & salt to taste. Spread avocado evenly over refried beans.
  • Layer #3: Mix the taco xeasoning into the container of sour cream. Spread this evenly over the avocado layer.
  • Layer #4: Chopped green onion.
  • Layer #5: Sliced black olives.
  • Layer #6: Chopped tomatoes--I like to remove the seeds before chopping so it does not turn into 7-Layer Soup.
  • Layer #7: Freshly grated sharp cheddar cheese.
  • Serve with Nacho Chips--I like to get the nacho chips from a local Mexican restaurant.

Nutrition Facts : Calories 129.4, Fat 10.1, SaturatedFat 4.9, Cholesterol 19.4, Sodium 123.2, Carbohydrate 6.4, Fiber 2.6, Sugar 0.7, Protein 4.4

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