Nachosalad Recipes

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SUPER NACHOS



Super Nachos image

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Provided by Melanie

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 50m

Yield 12

Number Of Ingredients 11

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

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.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g

NACHO SALAD



Nacho Salad image

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

1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning
1 (8 ounce) can tomato sauce
6 cups nacho cheese flavored tortilla chips, slightly crushed
4 -6 cups romaine lettuce, torn
1 -1 1/2 cup chopped tomato
1 large bell pepper, chopped
1/2 medium cucumber, thinly sliced
2 cups mild cheddar cheese, shredded
sliced black olives, well drained
salsa, to taste (optional)
sour cream, to taste (optional)

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

NACHO SALAD



Nacho Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/2 cup salsa
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper
2 cups crushed corn tortilla chips
1 head romaine lettuce, shredded
6 ounces jalapeno Jack cheese, shredded
6 green onions, chopped
3 Roma tomatoes, chopped
1/2 cup sliced olives
1/2 cup sliced pickled jalapenos, optional

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!

PRONTO NACHO SALAD



Pronto Nacho Salad image

Do you believe, as we do, that just dining solo shouldn't mean skimping on deliciousness? Good. We hereby dedicate this Pronto Nacho Salad to you.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 1 serving.

Number Of Ingredients 7

1-1/4 cups reduced fat tortilla chips
1/2 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
3 Tbsp. TACO BELL® Thick & Chunky Salsa
2 Tbsp. shredded lettuce
1 Tbsp. chopped tomato
1 Tbsp. sliced green onion
2 Tbsp. KRAFT 2% Milk Shredded Mild Cheddar Cheese

Steps:

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

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

LAYERED NACHO SALAD



Layered Nacho Salad image

Provided by Lisa A. Wilson

Categories     Bean     Cheese     Chicken     Leafy Green     turkey     Vegetable     No-Cook     Kid-Friendly     Quick & Easy     Lunch     Avocado     Bon Appétit     Texas     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9

2 large ripe avocados, peeled, pitted
2 cups (or more) purchased thick salsa (mild or medium-hot)
1 head red leaf lettuce, torn into bite-size pieces
3 cups shredded cooked chicken or turkey
3 cups broken tortilla chips
1 15-ounce can black beans, rinsed, drained
4 green onions, chopped
1 small green bell pepper, chopped
1 cup (packed) grated sharp cheddar cheese

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.)

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