Mexican Chopped Salad - Recipes - Page 6

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Results 51 - 60 of 476 for mexican chopped salad

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51. MEXICAN CORN SALAD

Mix everything except vegetables. Then add corn, beans, and olives. Stir and chill.

52. SUMMER FIESTA MEXICAN SALAD

Saute onion and green pepper in skillet with oil. Brown ground beef, remove and drain. Heat beans in skillet and add meat. Season to taste. ...

53. 2 BEAN AND RICE SALAD (MEXICAN FLAVOR)

DRESSING: In screw top jar, combine above ingredients. Cover and shake well. Mix all ingredients. Pour garlic dressing over and mix well ...

54. MEXICAN HOT POT

Brown beef and onion; drain well. Combine with taco sauce and tomato sauce. Place a tortilla in the bottom of slow cooker; spoon on some of ...

55. MEXICAN SALAD TOSS

Combine lettuce, beans, 1/2 cup shredded cheese and olives. Combine rest of ingredients to make dressing, except tomatoes and chips. Toss ...

56. MEXICAN LAYER SALAD

1ST LAYER: Bean dip in ... LAYER: Green onions chopped finely. 5TH LAYER: Tomatoes, peeled, ... about 1 hour. Serve with Wheat Thins or Doritos.

57. MEXICAN COLESLAW

Mix ingredients in order listed. Refrigerate 2-4 hours before serving. Makes 10 to 12 servings.

58. CORN BREAD SALAD

Mix well. Mix first 3 ingredients and spread over salad. Top with grated cheese. Refrigerate overnight. Will keep several days in refrigerator.

59. MEXICAN BRAISED PORK WITH GREEN CHILI SAUCE

In 12 inch frying pan, heat oil over medium-high heat; add meat and lightly brown. Add onion, garlic and green pepper. Saute until limp. ...

60. MEXICAN SALAD

Toss with a bottle of Kraft Catalina salad dressing, no substitute. Serves 8 to 10.

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