The taco was featured in a taco salad by the 1960s. Nachos were invented in the 1940s and have been featured in a “nacho salad” since at least the 1980s. The nacho salad is decidedly less popular than the taco salad, but can be seen on several restaurant menus (such as the Taco Bueno fast food restaurant chain).
The ingredients for “nacho salad” differ and can include beef or grilled chicken. Other ingredients can include tortilla chips, lettuce, melted queso ("nacho cheese"), shredded cheddar cheese, tomatoes, pinto beans, onions, chili sauce, sour cream, cream cheese, guacamole, olives, cilantro, et al.
Available with beef or grilled chicken, this salad is a great meal and then some. Complete with fresh-made chips, crisp lettuce, chili sauce, melted queso, shredded cheddar and tomatoes.
ZuZu (Austin, TX)
Nacho Salad (Steak or Chicken) A bed of corn tortilla chips & salsa, topped with tomatoes, cilantro, Mexican cream and guacamole $7.25
Nacho Salad (Black Bean) $6.50
FasTaco (Burleson, TX)
THE NACHO SALAD
Seasoned ground beef, pinto beans, fresh nacho cheese, creamy sour cream, fresh sliced green onion, fresh Iceburg lettuce, diced tomatoes, fresh shredded cheddar cheese and crunchy nacho chips.
Nacho Mama’s (Augusta, GA)
Add Chicken, Beef or Fish for 1.50. Add Shrimp for 2.50
Mama’s Nacho Salad... 5.50
Romaine Lettuce, Black Olives, Crushed Tortilla Chips, Corn, Black Beans, Guacamole, Sour Cream & Fresh Salsa
8 oz. cream cheese
1 pt. sour cream
1 pkg. taco seasoning mix
2 c. shredded lettuce
1 lg. chopped tomato
8 oz. bag of shredded Cheddar cheese
In a Ten-inch pie pan:
1. Spread softened cream cheese in the bottom.
2. Spoon and smooth sour cream onto cream cheese.
3. Sprinkle on Taco seasoning.
4. Layer shredded lettuce and chopped tomatoes next.
5. Top salad with CHEDDAR cheese. Serve with nacho chips.
Serves 6 to 8.
Judy’s Nacho Salad
white corn tortilla chips
spinach or Spring Mix
Jim’s Homemade Salsa from Jim’s Foodmart (or substitute your own homemade or deli salsa)
shredded colby/jack chunk cheese
1/2 avocado sliced
regular sour cream
Lay whole chips on a plate(s). Fill in cracks with broken chips. Layer fresh spinach or spring mix over chips. Spread black beans over spinach, then salsa. Next top with fresh cilantro and avocado slices. Top with shredded cheese to your liking. Put one plate in microwave for 60 seconds, depending on food density and microwave variances. Top with as much sour cream as you like.
Source: I made this up myself. It’s great for lunches, very healthy too. You can add or delete ingredients to your own liking. You could use baked chips or lowfat sour cream and cheese if you want, but I never do. I make if often when I eat by myself. You can have a luncheon with friends or family meal and prepare plates smorgasbord style. Enjoy!
By Judy from Houghton, MI
11 January 1984, Chicago (IL) Daily Herald, school lunch menus, section H (pg. 32?), col. 2:
Nacho salad with beef, cheese, lettuce and tomato, mixed fruit and milk.
7 January 1994, Fort Worth (TX)
Now that we are among the enlightened, we’ll keep these notes on file about ZuZu: We want to try the black bean nacho salad ($3.85) and tortilla soup ...
Google Groups: alt.support. diet.low-carb
From: “Debbie Cusick”
Subject: Re: Office Dwellers - Typical Lunch?
When they have the nacho salad I just get it on a bed of lettuce instead of the nachos, and then take the meat, cheese, jalapenos, and a dollop of sour cream and guacamole.
Google Groups: JustVegetarian Recipes
From: Jamie R
Date: Thu, 25 Jan 2007 23:40:36 -0800
Local: Fri, Jan 26 2007 3:40 am
Subject: Layered Nacho Salad
Layered Nacho Salad
adapted to vegetarian by Jamie R
Make the salad in a clear glass bowl to show off the colors. Pass some purchased red wine vinaigrette or buttermilk dressing alongside.
2 large ripe avocados, peeled, pitted
2 cups (or more) purchased thick salsa (mild or medium-hot)
1 head red leaf lettuce, torn into bite-size pieces
3 cups broken tortilla chips
1 15-ounce can black beans, rinsed, drained
1 15-ounce can pinto beans, rinsed, drained
4 green onions, chopped
1 small green bell pepper, chopped
1 cup (packed) grated sharp cheddar cheese
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, 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.)
Serves 8 to 10.
Texas (Lone Star State Dictionary) • (0) Comments • Monday, June 30, 2008 • Permalink