Nacho Corn Chip Salad Recipes

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FIESTA CORN CHIP SALAD



Fiesta Corn Chip Salad image

This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed
Minced fresh cilantro, optional

Steps:

  • In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

SOUTHWESTERN CORN CHIP SALAD



Southwestern Corn Chip Salad image

You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips. -Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 cups corn chips
1/2 head iceberg lettuce, torn
1 cup shredded Mexican cheese blend or cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
1 small tomato, seeded and diced
1/4 to 1/2 cup salad dressing of your choice
2 tablespoons sliced green onions
1 to 2 tablespoons chopped green chilies
1 small avocado, peeled and sliced

Steps:

  • In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 17g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 291mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein.

BLUE CORN CHIP NACHOS WITH PEPPER JACK CHEESE



Blue Corn Chip Nachos with Pepper Jack Cheese image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 10

One 9-ounce bag blue corn chips
One 15-ounce can black beans, drained and rinsed
One 15-ounce can red beans, drained and rinsed
One 15-ounce can no-bean chili
2 cups grated pepper Jack cheese
1 cup sour cream
1 tablespoon chili powder
4 scallions, finely sliced
1/2 cup pickled jalapeno slices
2 plum tomatoes, diced

Steps:

  • Preheat a grill to medium-high heat.
  • Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer.
  • Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
  • In a small bowl, combine the sour cream and chili powder and mix until well blended.
  • Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.

BEAN, CORN, AND TORTILLA SALAD



Bean, Corn, and Tortilla Salad image

This dinner salad with warmed beans, corn, and salsa is a snap to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese

Steps:

  • In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
  • In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 11 g, Protein 14 g

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