Nacho Taco Salad Recipe  

October 9, 2008 | By john | No Comments »

My Nacho Taco Salad Recipe is quick, tasty, AND filling!

The other day I got a comment on my Easy Tasty Taco Salad Recipe, and “Kerrie” said that she adds the chips to the bottom of the bowl and adds layers of meat, cheese, lettuce, etc. I had seen this done once before, and we created something new that I call my “Nacho Taco Salad Recipe”!

This is pretty easy to make, and could have a million variations – but here are the ingredients (recipe is for about 6 people):

  • 2 lbs lean ground beef OR ground chicken (which WE LOVE)
  • salt, pepper, cumin, and chili powder to taste
  • 1/2 large vidalia onion chopped
  • 1/2 med-large green pepper chopped
  • 1 jalapeno pepper chopped (if you like hot)
  • 2 tbsp chopped fresh garlic
  • about 1/2 cup chopped fresh cilantro
  • 2 cans fat free refried beans
  • 1 pack (about 10oz) of shredded taco cheese
  • 1lb+ bag of Tortilla chips (baked, fat free, organic, blue corn – all good)
  • 1 head chopped lettuce
  • 2 large or 4 med diced tomatoes
  • 1 small can sliced black olives

I chop the onion and peppers first, and add them to a large skillet on med-high with about 2 tbsp of extra virgin olive oil. Mix well, stir every 60 seconds for about 5-6 minutes. Open your cans of refried beans, put in a saucepan and thin a bit by mixing in some water (or sour cream, or milk). They should be thin enough to drip off the spoon, but not thin like soup. Cook on medium while the meat cooks. Add your meat to the other pan, cook on one side for about 5 minutes, flip over, chop, season with salt, pepper, cumin, and chili powder (or a taco seasoning pack), cook 5 minutes, flip with spatula and chop again, and then add the chopped garlic and cilantro, cook 3-4 more minutes and it your meat should be done. Stir the beans every few minutes while the meat cooks. When the beans start to bubble and boil, turn the heat down to low until the meat is done, and then turn them off.

While you meat is cooking, you can be chopping your lettuce and dicing your tomatoes. When the meat is done start to make up the bowls. Place a layer of chips in the bottom, then refried beans, then meat, then cheese, then lettuce, then tomatoes, then black olives! When we serve ours we usually drizzle a bit of lite ranch dressing over the top and that added touch of flavor!

Related Posts
.
Tagged: , , , , , , , ,
Category: Beef, Cheese, Main Dish, Meat, Mexican, Recipes, Salad

RSS feed | Trackback URI

Comments »

No comments yet.

Name (required)
E-mail (required - never shown publicly)
URI
Subscribe to comments via email
Your Comment (smaller size | larger size)
You may use <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong> in your comment.