Mexican Seven Layer Salad

Total Time
Prep 15 mins
Cook 45 mins

This recipe is great to serve along with Enchiladas or to take to a barbecue or potluck. It can also be made ahead and refrigerated. Cook time is chill time I promise there wont be any left!

Ingredients Nutrition


  1. Chop lettuce and toss in a large bowl with grated cabbage and carrots.
  2. Spread mixture into the bottom of a deep glass salad bowl.
  3. Peel and slice avocado and toss with lemon juice.
  4. This prevents avocado from turning brown.
  5. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips.
  6. Pour the dressing over all and sprinkle with the cheese.
  7. Cover and refrigerate for at least 45 minutes before serving.
  8. For a spicier dressing mix taco seasoning with Ranch dressing if desired.
Most Helpful

Everyone just loved this. I did make it a little smaller and didn't use a whole bottle of dressing and not so many chips. It was wonderful.

MamaOf3Monkeys January 15, 2008

This recipe was a huge success amongst my friends and being such a large salad, I was amazed that it was demolished. I added diced green peppers (pimentos), a tin of drained corn and more tomatoes. I omitted the cabbage and the chips as I was afraid the latter might get soggy. I made it several hours ahead of time and it was perfect when I served it. I mixed the taco seasoning with the ranch dressing and used one full bottle. I served this salad at a mexican dinner party with Awesome Chicken Salsa #34297 and Dessert Enchiladas #81943

Barbara 211 May 24, 2005

This recipe was close, but would take a lot of tweaking to our taste. I omitted the chips and cheese - too many calories. The taco seasoning added to the ranch dressing was very salty. With the salt in the chips and cheese, we wouldn't have been able to eat it. There has to be a way to spice up the dressing without adding salt - Diane

dianegrapegrower June 23, 2009