Warm cheesy nachos topped with a cool crisp salad make for a winning combination.
Nacho Salad
Nacho Salad
Fiona Kennedy
3-4
10 minutes
15 minutes
main course
Warm cheesy nachos topped with a cool crisp salad make for a winning combination.
Ingredients
1 Tbs. vegetable oil
1/2-lb. ground beef
2 Tbs. Taco Seasoning (7051)
1 10-oz. bag tortilla chips
8-oz. shredded cheddar cheese
1 head romaine lettuce, coarsely chopped (about 6 cups)
3 small tomatoes, chopped (about 1 1/2 cups)
3 radishes, thinly sliced
1 avocado, thinly sliced
1/4 cup red wine vinegar salad dressing
1 cup of your favorite salsa, for serving
Directions
Preheat oven to 400F. Line a sheet pan with parchment paper.
Heat oil in medium skillet over medium-high heat and add ground beef and taco seasoning. Cook 4-6 minutes, stirring to break up clumps, until meat is cooked through.
Place one layer of tortilla chips on parchment-lined pan. Top with half of the shredded cheese. Place another layer of chips over the cheese and sprinkle remaining cheese on top.Bake for 5-8 minutes, or until cheese is melted.
Place romaine, tomatoes, and radishes in a large mixing bowl. Add salad dressing and toss to combine. Arrange avocado slices on top of salad.
Remove sheet pan from oven and spoon seasoned ground beef over the nachos. Place a portion of the nachos on each plate and top with salad. Serve salsa on the side.