Summer tends to be the busiest season for me, mostly because of the numerous get together's people have due to the amazing outside weather. I am constantly asking myself, "What do I bring this time?" or "Should I make this again?" So I am always looking for new recipes and this Layered Mexican Party Salad from Betty Crocker looks delicious!
Layered Mexican Party Salad
Original Recipe from Betty Crocker
1 box Betty Crocker® Suddenly Salad® Classic Pasta Salad Mix
3 T. water
2 T. vegetable oil
1 t. ground cumin
1 can (15 oz) Progresso® Black Beans, drained, rinsed
1 can (15.25 oz) Green Giant® Whole Kernel Corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups (6 oz) finely shredded Mexican 4-cheese blend
3 plum (or Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips
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.
3) In medium bowl, stir together seasoning mix, oil, water and cumin.
4) Stir in pasta, beans and corn.
5) In 4-quart glass salad bowl or 13 x 9-inch glass baking dish, layer lettuce and pasta mixture.
5) In 4-quart glass salad bowl or 13 x 9-inch glass baking dish, layer lettuce and pasta mixture.
6) Spread guacamole evenly over top.
7) Sprinkle with cheese and tomatoes; top with olives.
8) Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
And then Enjoy :)
8) Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
And then Enjoy :)
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