Best Nacho Salad Recipes

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

Ingredients

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.)

LAYERED CHICKEN AVOCADO NACHO SALAD

Layered Chicken Avocado Nacho Salad image

This is a delicious salad, great to serve to company in the summer season (or anytime of the year!) Prepare this salad in a clear glass bowl to show off the colours. Serve with vinaigrette or buttermilk dressing. This salad should be made up to only an hour in advance as the tortilla chips will get soggy, best served as soon as prepared, if you are making this in advance, cover and chill. Can use more than 2 cups salsa if desired

Provided by Kittencalrecipezazz

Categories Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 large ripe avocados, peeled and pitted
2 cups purchased thick salsa, mild
1 head red leaf lettuce or 1 head any kind lettuce, torn into bite-size pieces
3 cups shredded cooked chicken (can use more if desired) or 3 cups turkey (can use more if desired)
3 cups coarsley broken tortilla chips
1 (15 ounce) can black beans, rinsed and drained
4 -5 green onions, chopped
1 small green bell pepper, chopped
1 1/2 cups grated sharp cheddar cheese

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!

NACHO CORN CHIP SALAD

Nacho Corn Chip Salad image

I made up this recipe by accident, but it turns out pretty good. My boyfriend loves it, and asks to make it all of the time.

Provided by XIUXIU

Categories Salad Taco Salad Recipes

Time 10m

Yield 3

Number Of Ingredients 7

Ingredients

2 cups crumbled nacho cheese tortilla chips
1 medium tomato, chopped
1 green onion, chopped
½ cup sliced fresh mushrooms
1 hard-cooked egg, chopped
¾ cup mayonnaise, or to taste
salt and pepper to taste

Steps:

In a medium bowl, mix together the tortilla chips, tomato, green onion, mushrooms, and hard-cooked egg. Stir in mayonnaise, and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 15 g, Cholesterol 92.1 mg, Fat 50.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 443.1 mg, Sugar 2.8 g

VEGGIE NACHO SALAD

Veggie Nacho Salad image

The best nachos ever! Great way to get people to eat their veggies. This recipe calls for a lot of ingredients, but it's worth it. Even better with homemade guac! A meal that is enough for 2. Tastes good with or without the corned beef.

Provided by jcmessenger

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 (10 ounce) bag tortilla chips, or to taste
½ cup shredded Mexican cheese blend
1 teaspoon vegetable oil, or as needed
1 (12 ounce) can corned beef
2 cups shredded lettuce
1 ½ cups shredded purple cabbage
1 tomato, diced
¼ cup diced onion
½ cup guacamole
1 tablespoon sour cream, or to taste
1 tablespoon chopped green onions, or to taste
1 pinch seasoned salt, or to taste

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.

Nutrition Facts : Calories 697.2 calories, Carbohydrate 54.6 g, Cholesterol 90 mg, Fat 39.6 g, Fiber 6.4 g, Protein 33.7 g, SaturatedFat 12.1 g, Sodium 1347.5 mg, Sugar 3.7 g

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

Ingredients

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

CAULIFLOWER NACHO TACO SALAD

Cauliflower Nacho Taco Salad image

A great tasting salad to bring to a summer picnic or potluck table. For an extra kick, add 1 tablespoon taco seasoning and/or 1/2 cup grated cheddar or Kraft® Mexican-blend grated cheese. For a nice addition of color, substitute half the red pepper with yellow or orange pepper.

Provided by Ruth Cresswell Howes

Categories Salad Vegetable Salad Recipes Cauliflower

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 head cauliflower, cut into bite-size pieces
1 red bell pepper, chopped
4 green onions, finely chopped
½ cup coleslaw dressing (such as Kraft®)
½ cup ranch dressing (such as Kraft® Rancher's Choice)
1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®), crushed

Steps:

Combine cauliflower, red pepper, and green onions in a large bowl.
Pour coleslaw dressing and ranch dressing over the cauliflower mixture and stir until evenly mixed. Cover the bowl with plastic wrap and refrigerate until salad flavors combine, at least 30 minutes. Stir crushed chips into salad immediately before serving.

Nutrition Facts : Calories 553 calories, Carbohydrate 54.3 g, Cholesterol 14.1 mg, Fat 34.2 g, Fiber 6.2 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 792 mg, Sugar 10.7 g

NACHO SALAD WITH TORTILLA CHIP DIPPERS

Nacho Salad with Tortilla Chip Dippers image

Serve with a generous handful of scoop-shaped tortilla chips (such as Frito's® Scoops®) with each serving. Keeps in an airtight container for 2 to 3 days in the refrigerator and tastes better and better!

Provided by Julie Hubert

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 large tomato, diced
1 ½ cups grated Monterey Jack cheese, or more to taste
1 (4 ounce) can sliced black olives
½ cup diced fire-roasted red peppers
½ lime, juiced
2 tablespoons chopped cilantro
½ teaspoon salt
½ teaspoon ground cumin

Steps:

Combine black beans, corn, tomato, Monterey Jack cheese, olives, red peppers, lime, cilantro, salt, and cumin in a large bowl. Stir well to combine.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 14.3 g, Cholesterol 12.6 mg, Fat 5.8 g, Fiber 3.7 g, Protein 6.9 g, SaturatedFat 2.9 g, Sodium 527.8 mg, Sugar 1.8 g

NACHO SALAD

Nacho Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

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!

NACHO ORDINARY TACO SALAD

NACHO ORDINARY TACO SALAD image

Categories Cheese Leafy Green Lunch

Yield 4-6

Number Of Ingredients 24

Ingredients

1 lb ground beef
1/2 onion, finely chopped
2 cloves garlic, minced
1 tbsp child powder
2 tsp cumin
2 cups halved grape tomatoes
1/3 cup salsa
1 head romaine lettuce, chopped
1 cup frozen corn, thawed
1 cup canned black beans, rinsed
1 cup cheddar cheese, shredded
4 green onions, chopped
1 avocado, sliced
2 whole wheat tortillas, cut into strips
garlic salt
1 tbsp honey
2 tbsp cilantro, chopped
1 tbsp red wine vinegar
1 lime zested
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, minced
1/4 cup olive oil
salt and pepper

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.

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