.
home
home
00
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
Logo
Recipe - Dearborn Market
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
Barilla Chickpea Penne Pasta, 8.8 oz
Barilla Chickpea Penne Pasta, 8.8 oz
$3.69$0.42/oz
3 tbs water
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$4.49$0.01/fl oz
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
McCormick Ground Cumin, 1.5 oz
McCormick Ground Cumin, 1.5 oz
$3.49$2.33/oz
1 can (15 oz) Progresso black beans, drained, rinsed
Wholesome Pantry Organic Black Beans, 15.5 oz
Wholesome Pantry Organic Black Beans, 15.5 oz
$1.79$0.12/oz
1 can (15.25 oz) whole kernel corn, drained
Yellow Corn, 1 each
Yellow Corn, 1 each
$1.00
4 cups torn romaine lettuce
Organic Romaine Hearts, 3 ct, 12 oz
Organic Romaine Hearts, 3 ct, 12 oz
$3.99$5.32/lb
1 container (12 oz) refrigerated guacamole dip
Cabo Fresh Authentic Flavor Guacamole, 12 oz
Cabo Fresh Authentic Flavor Guacamole, 12 oz
$4.79$0.40/oz
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
Sargento Nacho & Taco Natural Cheese, 8 oz
Sargento Nacho & Taco Natural Cheese, 8 oz
$3.99$0.50/oz
3 plum (Roma) tomatoes, chopped
Jersey Red Tomato, 1 ct, 8 oz
Jersey Red Tomato, 1 ct, 8 oz
$1.50 avg/ea$0.19/oz
1 can (2 1/4 oz) sliced ripe olives, drained
Seasoned Oil Cured Olives
Seasoned Oil Cured Olives
$10.49 avg/ea$0.75/oz
3 cups nacho-flavored tortilla chips
Tostitos Scoops Tortilla Chips Original 10 Oz
Tostitos Scoops Tortilla Chips Original 10 Oz
$5.99$0.60/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.