Layered Nacho Salad Recipes

TASTY LAYERED TACO SALAD

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

LAYERED NACHO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
• Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
• Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

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.)

LAYERED NACHO PARTY DIP

Steps:

• Combine beans with taco seasoning.
• Spread bean mixture evenly in 9 x 12 pan.
• Layer remaining ingredients in order listed.
• Serve with nacho chips.

LAYERED CHICKEN AVOCADO NACHO SALAD

Steps:

• Place avacodos in a medium bowl.
• Add 1/3 cup salsa, and mash to a chunky guacamole consistancy.
• Season with salt and pepper.
• In a large glass bowl, layer HALF of the lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese.
• Top with half of the guacamole and half of the remaining salsa.
• Repeat layering with the remaining ingredients.
• Use additional salsa to cover top if necessary.
• Delicious!

COPYCAT TRIPLE LAYER NACHOS

Steps:

• Line a plate with paper towels.
• Combine refried beans and 1/4 cup water in a small saucepan over low heat.
• Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
• Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
• Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
• Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.