Total Time
Prep 20 mins
Cook 0 mins

This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.

Ingredients Nutrition


  1. In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
  2. Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
  3. Sprinkle crushed chips and cheese over the top and serve immediately.
Most Helpful

This was heavenly. A few minor changes. Had to cut it down making just 1/3 of the recipe. Did not measure the diced green chiles just used 4 ounce can, and used Best Foods Cholesterol Free Mayo. Also used Pepper Jack Cheese in place of cheddar cheese for a little extra kick. All that said I loved this salad and your dressing is absolutely perfect. This is a great recipe for get-togethers as it can be made ahead. Thanks so much for the post will be making this a lot.

Debbwl July 11, 2009

Oh little salad, oh thee, where have you been all my life? I did follow this exactly for ingredients, but made a minor change. I put this together last evening, layering all the ingredients one by one. When I got to mid-way, I took one good smear of the "dressing" topped this off, and went on with the layers, topping off the dressing a couple sprinkles of cheese, and chili powder. I thought that this would be great sitting overnight, and I was right! This lunchtime, I cut a piece (like lasagna) and put this on a plate and dotted the top with tortilla chips. Oh my, what heaven on a fork. All the ingredients were so cold and just enough little spice to let you know there was a Mexican twist. Will make lots this summer! Made for *Everyday is a Holiday* July 2009

Andi of Longmeadow Farm July 09, 2009