Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Mexican Chex Mix Recipe
    Lost? Site Map

    Mexican Chex Mix

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Molly53's Note:

    A Southwestern twist on a perennial favorite sure to tickle your taste buds. From the Chex Cereal Company.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 52



    Units: US | Metric

    • 8 cups Corn Chex
    • 4 cups corn chips
    • 2 cups bite-size cheese crackers
    • 1 (3 1/2 ounce) bag microwave popcorn, popped
    • 3 tablespoons margarine or 3 tablespoons butter (not tub or spread product)
    • 1/3 cup grated parmesan cheese
    • 1 (1 1/4 ounce) envelope taco seasoning mix


    1. 1
      Mix dry ingredients in large resealable plastic food-storage bag or bowl.
    2. 2
      Drizzle with margarine.
    3. 3
      Seal bag; shake until mixture is evenly coated.
    4. 4
      Add cheese and taco seasoning mix.
    5. 5
      Seal bag; shake until mixture is evenly coated.

    Ratings & Reviews:

    • on November 18, 2007


      Nice recipe but needed lots of help. I know this was written verbatim off the Chex site but there are serious problems. First, not enough moisture. I suggest using two sticks of butter. Second, add the taco mix, a bit of Tabasco and the parmesan to the melted butter. Pour it over the mixture and toss to coat then bake it for an hour in a 300 degree oven stirring every so often. It comes out crispy not the soggy mess of the original recipe. Sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2005


      I really liked this, although I did change the recipe quite a bit, hence the 4 stars. I used 4 c chex, 2 c fritos, 2 c Cheese Nips, and 2 c pretzel twists. I then doubled the amount of butter, whisked in the seasoning (minus the cheese) and poured it over. I baked the mix for about 30 minutes in a 325 degree oven, and it was great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Chex Mix

    Serving Size: 1 (11 g)

    Servings Per Recipe: 52

    Amount Per Serving
    % Daily Value
    Calories 47.1
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.9 mg
    Sodium 89.4 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 0.4 g
    Sugars 0.5 g
    Protein 1.1 g

    The following items or measurements are not included:

    corn chips

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites