If you get the Nachos Regulares at Janitzio’s on Broadway in Chicago, you get a plate of tortilla chips, beans, cheese, and a ton of shredded lettuce. It’s half nachos and half garnish, but it’s delicious. And it’s the inspiration for this dish.
Nacho Salad Recipe:
0. mis en place: this recipe is super easy, but you need to get your things ready and set in place. Dice some tomatoes, some cucumbers, and some red peppers. And shred a head of romaine lettuce.
1. chip it: put some chips in a small baking sheet. We used some blue and some yellow corn chips.
2. beef it: add some cooked taco meat. We had a little less than a cup left over in the fridge.
3. cheese it: I sprinkled some shredded cheddar cheese and some shredded pizza cheese mix.
4. bake it: put the chips in the oven at 400 until the cheese melts.
5, 6, 7, 8. top it: shredded lettuce, diced tomatoes, diced cucumbers, and diced red peppers. We also put a little bit of sour cream thinned out with some milk.
9. eat it: this was a massive amount of food. I didn’t even bother trying to plate it, and I just set it in front of the tv for the two of us to split. My wife tried to keep up her end, but I ended up eating about three quarters of this heap.
I would say that the main difference between nacho salad and taco salad, if it even matters to make a culinary distinction, is that the cheese is melted and there’s more chips. And yet, even though this did feel very nacho-y, I do feel confident that the amount of vegetables and fiber in this dish was massive enough to still call this a salad.
Because the next day, I took a huge dump, which was satisfying.