How to Make Veggie Nacho Salad - A Step-by-Step Guide

Looking for a delicious and healthy twist on classic nachos? Look no further than this Veggie Nacho Salad recipe. Packed with flavor and nutrients, this salad is a sure crowd-pleaser for any occasion. Whether you're looking for a quick and easy dinner, a light lunch, or a tasty appetizer, this recipe is the perfect choice.

With a colorful array of fresh veggies, creamy avocado, zesty salsa, and crunchy tortilla chips, this Veggie Nacho Salad is a delightful feast for the senses. It's ...

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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 (Optional)
  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    697 cal.

    • Total Fat: 40g
    • Saturated Fat: 12g
    • Cholesterol: 90mg
    • Sodium: 1348mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 34g
    • Vitamin C: 25mg
    • Calcium: 274mg
    • Iron: 4mg
    • Potassium: 633mg