Best 4 Mexican Chip Salad Recipes

**Mexican Chip Salad: A Delightful Fusion of Flavors and Textures**

Indulge in the vibrant and flavorful Mexican Chip Salad, a culinary fusion that tantalizes your taste buds with every bite. This vibrant salad combines the zesty flavors of Mexican cuisine with the delightful crunch of tortilla chips, creating a symphony of textures that will leave you craving more. Dive into this culinary journey and discover the perfect balance of spice, freshness, and crunch in each serving. From the classic Mexican Corn Salad to the refreshing Tomatillo Salsa, each recipe adds a unique layer of flavor to this extraordinary dish. Prepare to embark on a culinary adventure that will transport you to the heart of Mexico, one bite at a time.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN SALAD

Mexican Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

Steps:

For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
Pour the dressing into a small serving bowl and serve alongside the salad.

MEXICAN SALAD

Mexican Salad image

I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

2 quarts salad greens
2 medium tomatoes, cut into wedges
1 bunch green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small ripe avocado, peeled
1/2 cup sour cream
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon crushed red pepper flakes
1 to 2 cups corn chips

Steps:

In a large bowl, mix together first four ingredients; cover and chill. , For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat.

Nutrition Facts :

MEXICAN SALAD

Mexican Salad image

Based on a recipe from House of Finland's cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson's favorite salad. Add cooked chicken and serve with quesadillas for a meal.

Provided by mersaydees

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 small head lettuce, shredded
1 tomatoes, cut into small pieces
1 cup cheddar cheese, grated
1 (14 1/2 ounce) can ranch style beans, well drained
Fritos corn chips, original style corn ships
Catalina dressing
hot salsa (optional)

Steps:

In a bowl, mix first 4 ingredients together until well tossed and combined.
Add corn chips avoiding heavy mixing to keep from crushing the chips.
Toss in Catalina dressing with hot salsa (if using) just before serving or serve it/them separately to taste.

Nutrition Facts : Calories 219.3, Fat 10.4, SaturatedFat 6.1, Cholesterol 29.7, Sodium 922.2, Carbohydrate 19, Fiber 4.7, Sugar 6.4, Protein 12.5

MEXICAN SALAD

Mexican Salad image

Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.

Provided by My Food and Family

Categories Side Dish Recipes

Time 3h15m

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 pkg. (16 oz.) torn iceberg lettuce
1 can (15.5 oz.) black beans, rinsed
4 tomatoes, chopped
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
2 cups broken coarsely baked tortilla chips

Steps:

Layer lettuce, beans and tomatoes in large bowl.
Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
Sprinkle with chips just before serving; toss lightly.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

Tips:

To ensure the best flavor and texture, use fresh, ripe ingredients.
If you don't have any chipotle peppers in adobo, you can substitute 1 teaspoon of chili powder and 1/4 teaspoon of cayenne pepper.
For a spicier salad, add more chipotle peppers or chili powder.
If you want a creamier dressing, add more mayonnaise or sour cream.
To make the salad ahead of time, prepare the dressing and vegetables up to 2 days in advance. Store them separately in the refrigerator and assemble the salad just before serving.

Conclusion:

This Mexican chip salad is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and texture, and it is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this Mexican chip salad a try. You won't be disappointed!