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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
30 mins
Salad nachos taste like a great taco salad, with no fork or knife required! A layer of chips is topped with just the right amount of saucy beef, beans, and queso dip. Dressed with a super-easy, three ingredient chipotle-ranch salad dressing, this Tex-Mex salad is larger than life! Like any good platter of loaded nachos, this salad is best finished off with a big scoop of pico de gallo and guacamole. Yes, your line-up of game day snacks and tailgate food can include salad!
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Ingredients
For the Dressing:
- 1/3 cup
ranch dressing
- 1/2 tsp.
chipotle chili powder
- 2 Tbsp.
lime juice
For the Salad Nachos:
- 1 lb.
ground beef
- 1
15-oz. can pinto beans, drained and rinsed
- 1 oz.
package taco seasoning
- 6 cups
thinly sliced cabbage
- 6 cups
thinly sliced romaine lettuce
- 1/4
red onion, thinly sliced
- 1/4 cup
chopped cilantro leaves
- 8 oz.
canned corn, drained
- 1 tsp.
salt
- 9 oz.
tortilla chips
- 1/2 cup
queso dip, warm
Pico de gallo, optional
Guacamole, optional
Directions
- Step 1For the dressing: Whisk together the ranch dressing, chipotle chili powder, and lime juice in a small bowl. Refrigerate until ready to use.
- Step 2For the salad nachos: Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking up into small pieces with a wooden spoon, about 6 to 8 minutes. Drain any remaining fat from the skillet if you like, and return to the heat.
- Step 3Add the pinto beans, taco seasoning and 2/3 cup of water. Bring to a simmer, then reduce heat to medium-low. Let cook 3 to 4 minutes until thickened and saucy. Remove from the heat and cover to hold warm.
- Step 4Combine the cabbage, lettuce, red onion, cilantro, corn, and salt in a large bowl with the chipotle-ranch dressing. Toss well to combine.
- Step 5Arrange the chips on a large platter or sheet pan. Top with the beef mixture then drizzle all over with warm queso.
- Step 6Place salad over top of the nachos and top with pico de gallo and guacamole, if you like.
Bagged coleslaw mix and pre-shredded iceberg lettuce are great shortcut ingredients to substitute for the thinly sliced cabbage and romaine.
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