Whether you are planning a party, a barbecue, a theme party, a brunch or a birthday party: a salad should never be missing and our Mexican layered salad will delight your guests. It is full of crunchy lettuce, fresh tomatoes, bell peppers, corn, beans, spicy soy mince, creamy cream fraiche, hot salsa sauce and nachos! Yep, correctly read – a salad with nachos. This Mexican layered salad is absolutely delicious!
By the way, did you know that nachos and tortilla chips refer to the same triangular corn chips? Tortilla chips are similar to potato chips, but are made from tortilla flat cakes made from corn flour. These flat cakes are cut into triangles and fried. If the tortilla chips are served with sauces or dips (e.g. guacamole), they are called nachos.
In Mexico, the country of origin, the use the crushed and in oil baked tortilla flat cakes from the previous day to make nachos. What a delicious way to use your leftovers!
Our Mexican layered salad is an ideal party salad. Everyone loves it and it can be prepared the day before. The amount of work is minimal and the ingredients are quickly assembled. Furthermore, it is something different from the usual pasta salads, which are available at every party. Everyone who has tried this salad so far was enthusiastic. So, just try it out!
Mexican Layered Salad
For the Soy Mince:
- 200 g dried soy granules
- 400 ml vegetable broth
- 2 tbsp tomato puree
- 4 tbsp soy sauce
- 1 onion
- 2 cloves garlic
- 2 tbsp oil
- salt and pepper
For the Rest of the Salad:
- 1 iceberg lettuce
- 4 tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bottle salsa sauce
- 1 can corn
- 1 can kidney beans
- 2 cups vegan cream fraiche
- 1 sachet tortilla chips
- salt and pepper
- Place the soy granules in a bowl and pour over the boiling vegetable stock until the granules are lightly covered. Allow to soak for 5 minutes until the broth is completely absorbed.
- Peel onions and garlic and chop finely. Fry in a frying pan with a little oil until the onions are translucent. Then add the soy granules and fry them. Deglaze with soy sauce and tomato paste and mix well. Season with salt and pepper and set aside.
- Cut the iceberg lettuce, tomatoes and bell peppers into small pieces. In a large bowl (a glass bowl looks best here), layer the lettuce first, then the tomatoes and then the paprika.
- Cover with the soy mince and cover with half of the salsa sauce. Drain the beans and corn and also layer in the bowl. A layer of vegan cream fraiche follows, topped by the remaining half of the salsa sauce.
- Before serving, crumble the tortilla chips slightly smaller and sprinkle them over the salad.
If you liked this recipe for Mexican Layered Salad you may also like one of these other Mexican recipes:
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