Recipe by Taseia Armstrong
"Everyone at work always asks for this recipe, and the bowl always comes home empty! It may sound strange, but it is so good!"
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1 (10 ounce) package
chopped romaine lettuce
1 1/2 cups
shredded Cheddar and Monterey cheese blend
1 (15 ounce) can
pinto beans, drained
1 (15 ounce) can
black beans, rinsed and drained
1 (10.5 ounce) bag
spicy corn chips
1 (16 ounce) bottle
Catalina salad dressing
Hello everyone. I am so glad you like my recipe. Some people were wondering why I called it spicy, my recipe was edited by the owners of this web site and they put corn chips down instead of spicy Fritos. You can also use chili cheese Fritos in this recipe if you can't find the hot and spicy Fritos. Another option is to get black beans with jalepeno peppers added, it gives the salad an extra kick. Also, make sure to add the Fritos last, since they will get soggy if they sit in the salad too long -Taseia
Sorry - just tasted wilty. I skipped the black beans because I was using them in another dish and thank goodness - all I could taste was the pinto beans! I did sub a mix of ranch dressing and salsa as some other reviewers did instead of the catalina, so maybe that didn't help. Also, I used less than half the recommended amount of chips and that was plenty! Unfortunately, they were wasted, as most of the salad ended up in the trash.
This was really good! I used leaf lettuce rather than Romaine, garbanzos rather than pintos. I also added chopped black olives, chopped red onion, chopped scallions and a bit of cilantro. Don't be afraid to adapt this recipe to what you have on hand. It works really well.
This was a huge hit at the cinco de mayo party!!! Thanks for the tip about using hot-n-spicy fritos! I also made a dressing by mixing 1 cup of ranch with ine cup of salsa (because I can't find any spicy ranch in my area) it was awesome! Also added some red onion, black olives, and shoepeg corn. A total delight!
My best friend asked us over for Chili last night and I took this salad. It was a humongous hit! Everyone had at least two servings and there was very little left over despite the fact that I doubled the recipe for our party of six. I did add some black olives and an avacado to it. Will definately make again!
Great, easy supper fast meal. We use Ranch rather than catalina dressing just because we like it better. I don't add the tortilla chips to the bowl, they get too soggy if there are leftovers. Just place some on a plate and add the salad mix.
To add more protein, I added a half pound of cooked ground beef that I seasoned with homemade taco seasoning. I ate mine sans corn chips and I made my own dressing from salsa and sour cream (lower in carbs). Other than using my taco seasoning, I don't see what's spicy about it but we enjoyed it and it was a quick, healthy, lower carb supper for the kids and I after a long day at work.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mexican Salad
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 253
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