This nacho salad starts with tortilla chips on the bottom, covers them with meat & cheese, then gets topped with lettuce & tomatoes. Finish it off with some slices of avocado & a sour cream & salsa dressing.


1 pound ground beef 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 6 tablespoons sour cream 3 tablespoons salsa 1 large bag of tortilla chips (about 16 ounces - some may be left over) 12 ounces shredded cheese (some may be left over) 1 head of green leaf lettuce (some may be left over) 1 pint cherry tomatoes

Place the ground beef in a non-stick skillet with the salt, pepper, & garlic powder. Cook over medium heat for 5-7 minutes until no longer pink. Drain fat from the pan & let cool.

While beef is cooking, wash and cut lettuce & tomatoes with a sharp knife into bite-sized pieces. Combine the salsa & sour cream in a lidded container to make the dressing. Set aside.

Place chips on a plate and top with about 1/3 cup of cooked beef. Add shredded cheese on top and microwave on high until cheese is melted (30-40 seconds).

Top cooked nachos with lettuce, tomatoes, and dressing. Add a couple of slices of avocado on the side and enjoy!

What's the difference between taco salad and nachos?

Nachos are typically served hot, while taco salad is served cold. This nacho salad is a good combination of both!