Nacho Salad Food

NACHO SALAD

Steps:

• In a large skillet cook meat and onion until meat is brown.
• Drain fat.
• Add taco seasoning, cook and stir for 1 minute.
• Stir in tomato sauce.
• Bring to a boil and reduce heat.
• Cover and simmer for 10 minutes, stirring occasionally.
• Line individual plates with chips.
• Spoon beef mix on top on chips.
• Top with lettuce, tomatoes, bell pepper, cucumber and olives.
• Sprinkle with cheese.
• Add salsa and sour cream if desired.
• Serve.

NACHO SALAD

Steps:

• In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside.
• Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos.
• To serve, add some dressing the Mason jars and shake them up!

LAYERED NACHO SALAD

Steps:

• Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper.
• Layer half of lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese in large bowl. Top with half of guacamole and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary. (Can be made 3 hours ahead. Cover; chill.)

PRONTO NACHO SALAD

Steps:

• Layer chips, cottage cheese, salsa, lettuce, tomato and onion on serving plate. Sprinkle with cheddar cheese.

VEGGIE NACHO SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.
• Bake in the preheated oven until cheese has melted, about 7 minutes.
• Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.
• Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

TACO SALAD

Steps:

• Brown ground beef and taco seasoning.
• Drain and let cool.
• Chop lettuce, tomatoes, and onions.
• Put into a large container.
• Add cheese and crushed Doritos.
• Add cooled ground beef.
• Pour Catalina dressing over all of it 5 to 10 minutes before serving.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.