Mexican Layered Salad Recipe
Mexican Layered Salad Recipe photo by Taste of Home

Mexican Layered Salad Recipe

Publisher Photo
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 layered salad.—Joan Hallford, North Richland Hills, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings

Ingredients

  • 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 chilies
  • 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

Nutritional Facts

3/4 cup equals 371 calories, 35 g fat (6 g saturated fat), 18 mg cholesterol, 325 mg sodium, 13 g carbohydrate, 5 g fiber, 4 g protein.

Directions

  1. In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables. In a small bowl, mix mayonnaise, chilies and seasonings; spread over top. Sprinkle with chips and cheese. Yield: 10 servings.
Originally published as Mexican Layered Salad in Taste of Home April/May 2009, p69

Nutritional Facts

3/4 cup equals 371 calories, 35 g fat (6 g saturated fat), 18 mg cholesterol, 325 mg sodium, 13 g carbohydrate, 5 g fiber, 4 g protein.

Reviews for Mexican Layered Salad

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 31, 2014

Served this at a luncheon. I added alittle more chili powder and would cut down alittle on the mayonnaise but it had a good flavor and several wanted the recipe. It is a good mix of vegetables.

MY REVIEW
Reviewed Mar. 12, 2014

This a great salad with a pretty presentation. I don't care for mayo so I used ranch instead. I served the dressing on the side, but it was not necessary because everyone liked it. I made this dish along side a chilies rellenoes casserole.

MY REVIEW
Reviewed Mar. 22, 2013

I am a big fan of fudge & this is the best I have ever had. I gave to relatives & friends as a gift & all raved about the taste.

MY REVIEW
Reviewed Nov. 17, 2012

My review is based on the dressing. (As for the vegetable combination and presentation, I thought it was very good.) The dressing was overpowered by the chili powder. You could hardly taste any heat from the green chiles, and the mayo flavor was just too much. I felt embarrassed to serve it!

MY REVIEW
Reviewed Oct. 6, 2012

Very tasty. The flavors really blend well!! The only thing we do differently is that we leave out the avocadoes since we don't care for them. Simply DELICIOUS!!!

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