Nacho Salad Recipes

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!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.
• Bake in the preheated oven until cheese has melted, about 7 minutes.
• Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.
• Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.

Steps:

• Layer chips, cottage cheese, salsa, lettuce, tomato and onion on serving plate. Sprinkle with cheddar cheese.

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
• Bake in the preheated oven for 15 minutes.
• While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
• Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
• Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
• Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
• Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

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.)