NACHO SALAD
Make and share this Nacho Salad recipe from Food.com.
Provided by Annacia
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 327.7, Fat 20.4, SaturatedFat 11.1, Cholesterol 88.7, Sodium 965.5, Carbohydrate 10.9, Fiber 3.4, Sugar 5.4, Protein 26.1
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- Pour water into a small bowl and add taco seasoning. Mix until well combined. Set aside until ready for use.
- Place ground beef in a large pan and add olive oil. Brown meat on high temperature, mixing constantly. Reduce heat to medium. Add regular and garlic salt. Mix in and sauté for a couple more minutes. Increase the temperature to high and add taco seasoning mix. Saute on high for 5 minutes, mixing constantly until the liquid evaporates and meat sizzles. Turn the burner off and allow the meat to cook to well done. Cover with a lid to keep it hot. While the meat is sautéing, heat chips in the oven, dice tomatoes and prepare the rest of the salad toppings.
- Cut the melting cheese into smaller pieces and place into a small pot. Turn the temperature to med/low. Stir the cheese constantly to prevent from burning at the bottom. (I’ve noticed that this brand of cheese doesn't always produce the same thinness. To thin the cheese, I add milk in small amounts until the cheese reaches the desired thinness. Sometimes up to a total of 2 cups. Use your judgment.)
- Add cayenne pepper. Stir cheese for 30 seconds or until the pepper is well mixed in. Keep the cheese covered and over low temp on the stove throughout serving to prevent thickening.
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