Veggie Nacho Salad Recipes

MEGA VEGGIE NACHOS

Steps:

• Place the oven on to 180ºC/350ºF/gas 4.
• Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
• Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
• Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
• Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
• Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
• Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
• Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
• Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

VEGGIE NACHOS

Steps:

• Place tortilla chips on a large serving plate.
• Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
• Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

VEGGIE NACHO SALAD

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.

AARON'S FAMOUS VEGETARIAN NACHOS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil.
• Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
• Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top.
• Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

VEGGIE NACHOS

Steps:

• Preheat oven to 350°F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately.

NACHO SALAD

Steps:

• In a large skillet cook meat and onion until meat is brown.
• Drain fat.
• Add taco seasoning, cook and stir for 1 minute.
• Stir in tomato sauce.
• Bring to a boil and reduce heat.
• Cover and simmer for 10 minutes, stirring occasionally.
• Line individual plates with chips.
• Spoon beef mix on top on chips.
• Top with lettuce, tomatoes, bell pepper, cucumber and olives.
• Sprinkle with cheese.
• Add salsa and sour cream if desired.
• Serve.