Veggie Nacho Salad recipe

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Ingredients

1 (10 ounce) bag tortilla chips, or to taste
½ cup shredded Mexican cheese blend
1 teaspoon vegetable oil, or as needed
1 (12 ounce) can corned beef
2 cups shredded lettuce
1 ½ cups shredded purple cabbage
1 tomato, diced
¼ cup diced onion
½ cup guacamole
1 tablespoon sour cream, or to taste
1 tablespoon chopped green onions, or to taste
1 pinch seasoned salt, or to taste

Nutrition Info

697.2 calories
carbohydrate: 54.6 g
cholesterol: 90 mg
fat: 39.6 g
fiber: 6.4 g
protein: 33.7 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1347.5 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.

  2. Bake in the preheated oven until cheese has melted, about 7 minutes.

  3. Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.

  4. 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.

Recipe Yield

4 servings

Recipe Note

The best nachos ever! Great way to get people to eat their veggies. This recipe calls for a lot of ingredients, but it's worth it. Even better with homemade guac! A meal that is enough for 2. Tastes good with or without the corned beef.

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