Salad Nachos

Name: Salad Nachos
Prep time: 20 min
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: 1/3 c. ranch dressing; 1/2 tsp. chipotle chili powder; 2 tbsp. lime juice; 1 lb. ground beef; 1 15-oz. can pinto beans, drained and rinsed; 1 oz. package taco seasoning; 6 c. thinly sliced cabbage; 6 c. thinly sliced romaine lettuce; 1/4 red onion, thinly sliced; 1/4 c. chopped cilantro leaves; 8 oz. canned corn, drained; 1 tsp. salt; 9 oz. tortilla chips; 1/2 c. queso dip, warm; Pico de gallo, optional; Guacamole, optional

It's all the goodness of your favorite taco salad!

By Erin MerharPublished: May 16, 2022

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Caitlin Bensel

Yields:

4 - 6 serving(s)

Prep Time:

20 mins

Total Time:

30 mins

Salad nachos taste like a great taco salad, with no fork or knife required! A layer of chips is topped with just the right amount of saucy beef, beans, and queso dip. Dressed with a super-easy, three ingredient chipotle-ranch salad dressing, this Tex-Mex salad is larger than life! Like any good platter of loaded nachos, this salad is best finished off with a big scoop of pico de gallo and guacamole. Yes, your line-up of game day snacks and tailgate food can include salad!

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Ingredients

For the Dressing:

1/3 cup ranch dressing
1/2 tsp. chipotle chili powder
2 Tbsp. lime juice

For the Salad Nachos:

1 lb. ground beef
1 15-oz. can pinto beans, drained and rinsed
1 oz. package taco seasoning
6 cups thinly sliced cabbage
6 cups thinly sliced romaine lettuce
1/4 red onion, thinly sliced
1/4 cup chopped cilantro leaves
8 oz. canned corn, drained
1 tsp. salt
9 oz. tortilla chips
1/2 cup queso dip, warm
Pico de gallo, optional
Guacamole, optional

Directions

1. Step 1For the dressing: Whisk together the ranch dressing, chipotle chili powder, and lime juice in a small bowl. Refrigerate until ready to use.
2. Step 2For 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. Step 3Add 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. Step 4Combine the cabbage, lettuce, red onion, cilantro, corn, and salt in a large bowl with the chipotle-ranch dressing. Toss well to combine.
5. Step 5Arrange the chips on a large platter or sheet pan. Top with the beef mixture then drizzle all over with warm queso.
6. Step 6Place salad over top of the nachos and top with pico de gallo and guacamole, if you like.