Layered Nacho Salad Recipes

TASTY LAYERED TACO SALAD

Tasty Layered Taco Salad image

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 16

Ingredients

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

Steps:

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

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.)

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 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

Ingredients

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

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!

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