Southwestern Corn Chip Salad Recipe

Southwestern Corn Chip Salad Recipe Southwestern Corn Chip Salad Recipe photo by Taste of Home Rating 5

You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips. —Jerri Moror, Rio Rancho, New Mexico

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Southwestern Corn Chip Salad Recipe
  • Prep/Total Time: 15 min.
  • Yield: 8 Servings
15 15

Ingredients

  • 2-1/2 cups corn chips
  • 1/2 head iceberg lettuce, torn
  • 1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 small tomato, seeded and diced
  • 1/4 to 1/2 cup Hidden Valley® Ranch or salad dressing of your choice
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    Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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  • 2 tablespoons sliced green onions
  • 1 to 2 tablespoons chopped green chilies
  • 1 small avocado, peeled and sliced

Directions

  • In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 cup equals 259 calories, 17 g fat (5 g saturated fat), 14 mg cholesterol, 291 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Southwestern Salad in Taste of Home April/May 1997, p35

Tip

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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Reviews for Southwestern Corn Chip Salad

Southwestern Corn Chip Salad Recipe

Southwestern Corn Chip Salad

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(1-3) of 3 reviews

Reviewed on May. 07, 2013 by christycincy

I did what one of the previous reviewers suggested and did not add the corn chips but rather let each person add their own chips and dressing. We did have leftovers and nothing got soggy that way. Very good salad. I served it alongside Mexican Lasagna for Cinco de Mayo.

Reviewed on Jun. 18, 2010 by gourlayville

This was a great salad. I made it for a large group. The only thing I would suggest is letting your guests put their own corn chips on. This way if you have leftovers, it isn't ruined by soggy corn chips.

Reviewed on Nov. 01, 2009 by LAVFW

This is a GREAT salad! The beans make it filling and the fritos give it the right amount of crunch. Yum - would make again for sure!

 
 

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