Pronto Nacho Salad Recipes

NACHO SALAD

Nacho Salad image

Provided by Trisha Yearwood

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!

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

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 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.)

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