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Results 101 - 110 of 461 for mexican salads
101. MEXICAN CORN SALAD
Mix everything except vegetables. Then add corn, beans, and olives. Stir and chill.
102. MEXICAN CHEF SALAD
Cook ground beef with garlic ... prefer a light coat of dressing in the salad which would be just a little over half the bottle). Serve immediately.
103. MEXICAN SALAD
Mix lettuce, tomatoes, onions, and ... and dressing on salad mixture; toss. Pour meat mixture ... keep well in refrigerator; lettuce goes limp.)
104. MEXICAN BEAN SALAD
Combine all ingredients in medium sized bowl. Refrigerate until ready to use. Makes three 1 cup servings.
Combine all ingredients. Mix thoroughly, add to salad.
106. MEXICAN POTATO SALAD
In a large saucepan of boiling water, cook the potatoes until tender to the center, 15 to 20 minutes. Drain and let stand until cool enough ...
Prepare salad as directed on package except ... top with tomato and cheese. Garnish with guacamole and sliced ripe olives, if desired. Serves 4.
108. MEXICAN CHEF SALAD
Chop onion, tomatoes, and lettuce. ... mix into cold salad. Decorate with extra chips, ... tomato, if desired. Serve immediately. Makes 6 servings.
109. MEXICAN GREEN SALAD
Mix all ingredients and chill. Add dressing just before serving. You can add ham or any meat you like.
110. MEXICAN CHEF SALAD
Brown beef and season. Drain well. Add kidney beans and mix together. In a large bowl, put tomatoes, lettuce, onion, Avocado and cheese. ...
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