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).