Pronto Nacho Salad Recipes

Steps:

• In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside.
• Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos.
• To serve, add some dressing the Mason jars and shake them up!

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.

Steps:

• Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper.
• Layer half of lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese in large bowl. Top with half of guacamole and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary. (Can be made 3 hours ahead. Cover; chill.)

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.