Layered Pork Fajita Salad Recipe 
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Layered Pork Fajita Salad

1 pounds boneless pork loin chops (about 5 or 6)
cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 head iceberg lettuce, shredded
1 can (15 ounces) black beans, drained
4 ounces sharp cheddar cheese, grated
Guacamole (see recipe)
1 jar (8 ounces) salsa (mild, medium or hot)
1 to 2 cups sour cream
3 cups cooked white rice
1 can (2 ounces) slice black olives, drained
2 green onions, thinly sliced
Corn tortilla chips for accompaniment

In self-sealing plastic bag, place pork chops and add olive oil, lime juice and seasonings. Marinate overnight in refrigerator. Remove chops from marinade; pat dry and grill or broil just until cooked and nicely browned, about 8 minutes total. Set aside to cool. Cut into -inch cubes.

Assemble salad up to an hour before serving: In 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, cheddar cheese, pork pieces and guacamole. Spread 1 cup salsa over top.

Mix sour cream and rice together and spread over top of salad, covering completely. Put remaining salsa in middle of sour cream layer. Garnish salad with olives and green onions. Serve tortilla chips on the side. Makes 12 servings.

2 ripe avocados, mashed
1 tablespoon lemon juice
1 tablespoon onion, minced
3 tablespoons cilantro, minced
1 tomato, chopped
1 jalapeno chile, seeded and minced (wear rubber gloves when handling hot chile)

In medium bowl, stir together all ingredients.

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