Tex Mex Spinach Salad Recipes

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TEX-MEX SPINACH SALAD



Tex-Mex Spinach Salad image

I'm new to jicama, a root vegetable that's popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

1 package (6 ounces) fresh baby spinach
4 medium tomatoes, chopped
1-1/2 cups cubed peeled jicama
3/4 cup shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2/3 cup chipotle ranch salad dressing

Steps:

  • In a salad bowl, combine the first six ingredients. Serve with dressing.

Nutrition Facts : Calories 125 calories, Fat 10g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 244mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

LAYERED TEX-MEX SALAD WITH SPINACH



Layered Tex-Mex Salad with Spinach image

Layer on the flavor with our Layered Tex-Mex Salad with Spinach! Black beans, tomato, corn, cheese and avocado make this Tex-Mex salad crispy and colorful.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 can (16 oz.) black beans, rinsed
1 can (14-1/2 oz.) diced tomatoes and green chiles, drained
1 cup frozen roasted corn, thawed
1/2 cup KRAFT Lite CATALINA Dressing
1 pkg. (6 oz.) baby spinach leaves
1 ripe avocado, sliced
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 Tbsp. chopped fresh cilantro

Steps:

  • Combine first 4 ingredients.
  • Arrange spinach on 4 serving plates. Top with avocado, tomato mixture, cheese and cilantro.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1010 mg, Carbohydrate 45 g, Fiber 12 g, Sugar 14 g, Protein 18 g

TEX-MEX CHICKEN SALAD



Tex-Mex Chicken Salad image

Nancy tops packaged greens with the warm chicken and onion combo, then tosses in tomato, red pepper and shredded cheese to create this colorful salad. An easy dressing of zippy salsa and bottled vinaigrette adds the final flavorful touch.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 medium sweet red pepper, julienned
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
1 package (10 ounces) ready-to-serve salad greens
1 medium tomato, chopped
1 medium onion, chopped
1 cup shredded Monterey Jack cheese
1-1/2 cups salsa
1/3 cup prepared vinaigrette salad dressing

Steps:

  • In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. , In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.

Nutrition Facts :

TEX-MEX PASTA SALAD



Tex-Mex Pasta Salad image

I first made this for my husband to take for a guy's skiing weekend. He didn't want a 'girlie' pasta salad, so this one has taco beef and cheese. Very hearty, and a big hit with all the guys. I have since brought it to a family reunion....now they request it every year!

Provided by Jennifer Sánchez

Categories     Salad     Pasta Salad

Time 1h35m

Yield 10

Number Of Ingredients 12

2 tablespoons olive oil
1 teaspoon salt
1 (16 ounce) package fusilli pasta
2 pounds extra lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (24 ounce) jar mild salsa
1 (8 ounce) bottle ranch dressing
1 ½ red bell peppers, chopped
6 green onions, chopped
¾ cup chopped pickled jalapeno peppers
1 (2.25 ounce) can sliced black olives
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
  • Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 43.2 g, Cholesterol 84.9 mg, Fat 34 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 1540.9 mg, Sugar 6.3 g

TEX-MEX TUNA SALAD



Tex-Mex Tuna Salad image

This is a great recipe for tuna fish tacos.

Provided by John

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

2 (5 ounce) cans tuna, drained and flaked
½ cup sliced black olives
½ cup sliced green onion
½ cup sliced celery
⅔ cup salsa
½ cup sour cream
1 teaspoon ground cumin
½ head iceberg lettuce, shredded
12 medium taco shells

Steps:

  • In a large bowl, combine the tuna, olives, green onions and celery; toss together.
  • In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
  • Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 24.6 g, Cholesterol 21 mg, Fat 12.1 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 438.3 mg, Sugar 2.5 g

TEX-MEX TURKEY SPINACH BURGERS



Tex-Mex Turkey Spinach Burgers image

These yummy burgers are perfect for a large gathering. They taste scrumptious served hot on whole what buns. They are also delicious as a cold sandwich filling or as part of a salad plate with nachos or corn chips.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 6 burgers

Number Of Ingredients 14

6 nuggets europe's best chef's spinach, frozen
1 1/2 lbs ground turkey or 1 1/2 lbs extra lean ground beef
1 egg
3/4 cup fresh breadcrumb
3 tablespoons fresh cilantro or 3 tablespoons parsley, chopped
2 green onions, chopped
1/3 cup salsa or 1/3 cup ketchup
1 teaspoon dried oregano flakes
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup monterey jack cheese or 1/2 cup cheddar cheese, grated
1/4 cup salsa

Steps:

  • Cook spinach according to package directions. Drain and squeeze out excess moisture. Cool slightly.
  • In a mixing bowl, combine turkey, cooked spinach, egg, breadcrumbs, cilantro, onions, salsa, oregano, paprika, salt and pepper. Mix thoroughly. Shape mixture into 6 patties.
  • In a large nonstick skillet, heat oil over medium-high heat. Add burgers and cook for 15 minutes, turning twice until interior temperature registers 175F or until pinkness disappears. A few minutes before end of cooking time, top each burger with cheese and a spoonful of salsa. (Cheese will melt slightly). Serve burgers on toasted buns with condiments or as part of a meal with vegetables.
  • OVEN ROASTING: Place prepared burgers on a parchment-lined baking sheet. Roast in a preheated 425F oven for 20 minutes or until pinkness disappears. Top each burger with cheese and a teaspoon of salsa as soon as removed from the oven. The heat will melt the cheese.

Nutrition Facts : Calories 299.6, Fat 16.1, SaturatedFat 5.1, Cholesterol 133.3, Sodium 807.4, Carbohydrate 12.1, Fiber 1.3, Sugar 1.9, Protein 25.5

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