Friday, June 26, 2015

Layered Mexican Trifle Salad

So this is awesome.  It's a lot of work, but it is awesome.  Feeds a crowd, looks cool, tastes great.  What more can you ask for?  I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef.  You can mix it up, but I really like this combo.  It's easy to double or whatever is needed, based on the serving dish.  The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute!

Layered Mexican Trifle Salad

Ingredients:

  • Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans
  • 1 15 oz. can whole kernel corn, drained (I've also used fresh)
  • 1 large tomato, diced (I usually use several Roma tomatoes)
  • 2 green bell peppers, diced
  • 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste
  • 1 large onion, diced (red or white)
  • 2 cups cooked chicken, diced or shredded
  • 2 cups cheddar or jack cheese, shredded
  • Ranch Dressing: Mix the following and set aside:
    • 1 c. mayonnaise (I use Hellman's Reduced Fat)
    • 1 c. sour cream (I use reduced fat OR nonfat Greek yogurt)
    • 1 pkg. Hidden Valley Ranch dressing mix (could also make your own seasoning mix)


In a small trifle dish (a Pampered Chef one, of course) layer the following, using 1/2 of each item for a layer in this order:  

Beans
Corn
Tomato
Bell Pepper
Avocado Mash
Onion
Chicken
Dressing
Cheese

Then repeat with remaining ingredients.  It's awesome served with tortilla chips and "Scoops" Fritos or other corn chips.