Best 7 Layered Tex Mex Potato Salad Recipes
**Tex-Mex Potato Salad: A Fusion of Mexican and American Flavors**
Indulge in the delightful fusion of Mexican and American flavors with this Layered Tex-Mex Potato Salad. This unique dish combines the best of both worlds, featuring a hearty combination of tender potatoes, a zesty Tex-Mex dressing, and layers of flavorful ingredients. From the tangy salsa and creamy guacamole to the savory black beans and crisp corn, each bite is a fiesta of textures and tastes.
**Recipes Included:**
* Layered Tex-Mex Potato Salad: The main event, a step-by-step guide to creating this mouthwatering layered salad.
* Homemade Salsa: Elevate your salad with a fresh, homemade salsa made from juicy tomatoes, zesty onions, and aromatic cilantro.
* Easy Guacamole: Prepare a creamy and flavorful guacamole using ripe avocados, zesty lime juice, and a touch of spice.
* Mexican-Style Potato Salad Dressing: Create a tangy and flavorful dressing using mayonnaise, sour cream, and an array of Tex-Mex spices.
Embark on a culinary adventure as you explore the vibrant flavors of Tex-Mex cuisine with this Layered Tex-Mex Potato Salad. Its vibrant colors, layered textures, and tantalizing tastes will make it the star of any gathering.
TEX-MEX POTATO SALAD
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING
Provided by Sunny Anderson
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
- Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
LAYERED TEX-MEX TACO SALAD
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
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
LAYERED TEX MEX POTATO SALAD
For this salad, you want to use a straight sided glass bowl. I use a trifle bowl. Looks lovely. Source unknown
Provided by Lynnda Cloutier
Categories Potato Salads
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 450 with a baking sheet inside. Toss potatoes with 2 Tbsp. oil and 2 Tbsp. taco seasoning and season with salt and pepper. Transfer potatoes to hot baking sheet and roast til for tender, 20 minutes.
- 2. Drain jalapenos, reserving 1/4 cup juice. Pour jalapeno juice over hot potatoes and chill til cool. Mix sour cream, salsa Verde, and 2 Tbsp. taco seasoning.
- 3. Mash avocados with garlic, then season with salt. Layer potatoes, avocado mixture, jalapenos, and sour cream mixture in large glass bowl. cover and chill til ready to serve
- 4. Whisk together lime juice, remaining 1 Tbsp. oil and taco seasoning; toss with lettuce, cilantro, scallions and olives. Top salad with lettuce mixture, pico de gallo and corn chips.
SWEET POTATO TEX-MEX SALAD
This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
- Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.
Nutrition Facts : Calories 485 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 17 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
SEVEN LAYER TEX MEX DIP
This is a great, easy recipe people love. Our family has made it for gatherings for as long as I can remember. Refried beans are layered with guacamole, a seasoned sour cream mixture, cheese and vegetables. Serve it with tortilla chips. Enjoy!
Provided by Ginny
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
- In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
- Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 10.7 g, Cholesterol 32.8 mg, Fat 16.7 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 465.6 mg, Sugar 1 g
TEX-MEX POTATO SALAD
Make and share this Tex-Mex Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Scrub potatoes and cut into cubes.
- Place in large baking pan along with red onion and garlic.
- Drizzle with olive oil; toss, using hands, coating vegetables with oil.
- Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
- Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
- When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
- Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.
Nutrition Facts : Calories 339.6, Fat 11.3, SaturatedFat 2.1, Cholesterol 7.8, Sodium 280.2, Carbohydrate 55.5, Fiber 5.3, Sugar 6.6, Protein 6.2
Tips:
- Use a variety of potatoes. This will give your salad a more interesting flavor and texture. For this recipe, a combination of red, yellow, and Yukon Gold potatoes is recommended.
- Cook the potatoes until they are tender but still firm. You don't want them to be mushy. A good way to test if they are done is to insert a fork into the center of a potato. If it goes in easily, the potato is done.
- Let the potatoes cool completely before assembling the salad. This will help to prevent the salad from becoming watery.
- Use a light hand when dressing the salad. You don't want to overpower the other flavors in the salad.
- Serve the salad immediately or chill it for later. It's good either way.
Conclusion:
This layered Tex-Mex potato salad is a delicious and refreshing dish that is perfect for any occasion. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a new potato salad recipe, give this one a try. You won't be disappointed!
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