Nacho Ordinary Taco Salad Recipes

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!

NACHO ORDINARY TACO SALAD

Steps:

• Brown beef and add onion and garlic to saute. Add spices and cook for 1 minute. Add tomatoes and salsa and cook until tomatoes soften. Remove from heat. While beef is cooking, preheat oven to 450. Brush tortilla strips with olive oil and sprinkle with garlic salt. Bake on baking sheet until golden and crispy. For dressing, blend all ingredients in blender.

NACHO TACOS

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
• Add taco seasoning mix and water to beef; stir until combined. Heat to boiling; reduce heat. Simmer 3 minutes, stirring frequently. Stir in soup; heat until hot.
• Spoon beef mixture into heated taco shells. Serve with desired toppings.

SPICY DORITO® TACO SALAD

Steps:

• Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
• Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
• Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

TACO NACHOS

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
• Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
• Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
• Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

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.

EASY DORITO® TACO SALAD

Steps:

• Cook ground beef in a skillet over medium heat, breaking the meat up as it cooks, until beef is browned and crumbly, about 10 minutes. Drain excess grease and stir in taco seasoning mix. Remove from heat and let stand until beef mixture is cool.
• Mix ground beef with Cheddar cheese, ranch dressing, Italian dressing, and red onion in a large salad bowl. Chill the beef mixture until cold, at least 30 minutes. Lightly mix in lettuce and tortilla chips just before serving.

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.)

NACHO TACOS

Steps:

• Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.
• Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.

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.

PRONTO NACHO SALAD

Steps:

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

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 NACHOS

Steps:

• Heat taco sauce with ground beef as directed on tub.
• For each serving, place 2 cups chips on individual serving plate. Top with 1/2 cup warm taco sauce with ground beef, 3 tablespoons cheese, 1/2 cup lettuce and 1 tablespoon sour cream.