thepioneerwoman
Salad Nachos
No fork and knife required in salad nachos! Eat this crunchy, creamy Tex-Mex inspired salad on a bed of chips and warm queso.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●wooden spoon
- ●pan
📝 Preparation Steps
1
For the dressing: Whisk together the ranch dressing, chipotle chili powder, and lime juice in a small bowl. Refrigerate until ready to use.
2
For the salad nachos: Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking up into small pieces with a wooden spoon, about 6 to ⏱️ 8 minutes. Drain any remaining fat from the skillet if you like, and return to the heat.
3
Add the pinto beans, taco seasoning and 2/3 cup of water. Bring to a simmer, then reduce heat to medium-low. Let cook 3 to ⏱️ 4 minutes until thickened and saucy. Remove from the heat and cover to hold warm.
4
Combine the cabbage, lettuce, red onion, cilantro, corn, and salt in a large bowl with the chipotle-ranch dressing. Toss well to combine.
red onion, thinly sliced1/4
5
Arrange the chips on a large platter or sheet pan. Top with the beef mixture then drizzle all over with warm queso.
6
Place salad over top of the nachos and top with pico de gallo and guacamole, if you like.
Pico de gallo, optionalGuacamole, optional
Nutrition Facts
calories
986 Calories
fat Content
53 g
fiber Content
16 g
sugar Content
12 g
sodium Content
1560 mg
protein Content
39 g
trans Fat Content
1 g
cholesterol Content
103 mg
carbohydrate Content
74 g
saturated Fat Content
15 g
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