Nacho Taco Salad
Prep time
Cook time
Total time
A quick,easy, filling, low calorie slightly spicy Mexican Salad made with ground beef, cheese and Nacho flavored chips.
Serves: 4
  • 1 lbs. Grass Fed Angus Ground Beef (85% lean)
  • 2 tbsp. taco seasoning
  • ¼ cup water
  • 7 oz can diced green chilis
  • 30 Vans Nacho Nacho Man! Gluten Free Chips, divided
  • ¾ cup white cheddar cheese, shredded
  • ½ cup salsa (your favorite kind)
  • ¼ cup jalapenos, sliced (I used pickled)
  • 4 cups romaine lettuce, shredded
  • 1 plum tomato, diced
  1. Preheat oven to 400 degrees
  2. Spray a 9 x 13 baking dish with cooking spray; set aside.
  3. In a skillet add ground beef and cook until no longer pink, stirring to break up the meat; drain the fat. Add taco seasoning, water and green chilies, stirring occasionally. Cook until the water is evaporated.
  4. In the baking dish, add half of the Nacho, Nacho Man! Chips, top chips with half of the ground beef mixture. Top the ground beef with remaining chips and top the chips with remaining ground beef. Sprinkle the cheese over the top and place in the oven; bake for about 3 minutes until cheese is melted.
  5. Top your beef and chip mixture with salsa, jalapenos lettuce and tomato. It's ready to serve!
  6. You can also add black olives, avocado, hot sauce and sour cream
Calories: 380, Fat: 21, Cholesterol: 67, Sodium: 917, Potassium: 205, Carb: 18, Fiber: 3, Sugar: 1.7, Protein: 28
Nutrition Information
Serving size: ¼ of the pan
Recipe by Peanut Butter and Peppers at