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Layered Mexican Party SaladLayered Mexican Party Salad
Layered Mexican Party Salad
Layered Mexican Party Salad
This recipe was originally created and published by Pillsbury and has been approved for use on our site. See the original recipe on BettyCrocker.com
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Recipe - Gourmet Garage Corporate
LayeredMexicanPartySalad.jpg
Layered Mexican Party Salad
Prep Time20 Minutes
Servings12
Cook Time30 Minutes
Calories300
Ingredients
1 box Betty Crocker Suddenly Salad® classic pasta salad mix
3 tbs water
2 tbs vegetable oil
1 tsp ground cumin
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (15.25 oz) whole kernel corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
3 plum (Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips
Directions

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

 

2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.

 

3. In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.

 

4. Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.

 

Nutritional Information
  • 13 g Total Fat
  • 9 g Protein
  • 36 g Total Carbohydrates
  • 5 g Sugars
20 minutes
Prep Time
30 minutes
Cook Time
12
Servings
300
Calories

Shop Ingredients

Makes 12 servings
1 box Betty Crocker Suddenly Salad® classic pasta salad mix
Giovanni Rana Fettuccine Pasta, 9 oz
Giovanni Rana Fettuccine Pasta, 9 oz
$6.99$0.78/oz
3 tbs water
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$9.99$0.42 each
2 tbs vegetable oil
Wesson Pure Vegetable Oil, 40 fl oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
1 tsp ground cumin
Organic Ground Cumin, 2 oz
Organic Ground Cumin, 2 oz
$1.50 avg/ea$0.75/oz
1 can (15 oz) Progresso black beans, drained, rinsed
Eden Organic No Salt Added Black Beans, 15 oz
Eden Organic No Salt Added Black Beans, 15 oz
$5.29$0.35/oz
1 can (15.25 oz) whole kernel corn, drained
Fresh Gourmet Corn , 20 oz
Fresh Gourmet Corn , 20 oz
$6.99$0.35/oz
4 cups torn romaine lettuce
Organic Romaine Hearts, 3 ct, 12 oz
Organic Romaine Hearts, 3 ct, 12 oz
$6.99$9.32/lb
1 container (12 oz) refrigerated guacamole dip
Freshly Made Guacamole Dip, Large
Freshly Made Guacamole Dip, Large
$8.99$0.75/oz
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
Sargento® Shredded 4 Cheese Mexican Natural Cheese, Traditional Cut, 8 oz
Sargento® Shredded 4 Cheese Mexican Natural Cheese, Traditional Cut, 8 oz
$5.99$0.75/oz
3 plum (Roma) tomatoes, chopped
Tomato On The Vine, 1 ct, 8 oz
Tomato On The Vine, 1 ct, 8 oz
$2.00 avg/ea$3.99/lb
1 can (2 1/4 oz) sliced ripe olives, drained
Mezzetta Pitted Greek Kalamata Olives, 5.75 oz
Mezzetta Pitted Greek Kalamata Olives, 5.75 oz
$4.99$0.87/oz
3 cups nacho-flavored tortilla chips
Xochitl Mexican Style Salted White Corn Chips, 12 oz
Xochitl Mexican Style Salted White Corn Chips, 12 oz
$6.99$0.58/oz

Nutritional Information

  • 13 g Total Fat
  • 9 g Protein
  • 36 g Total Carbohydrates
  • 5 g Sugars

Directions

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

 

2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.

 

3. In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.

 

4. Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.