Nacho Salad with Spiced Beef and Creamy Nacho Dressing, gluten-free
Are you ready to spice up your salad game? Try this gluten-free Nacho Salad with Spiced Beef and Creamy Nacho Dressing! It combines crispy salad vegetables, seasoned beef, tasty cheese, pinto beans, ripe avocadoes, and a dreamy sour cream and mayonnaise dressing that enhances every bite into a flavour-packed fiesta. Let's make it together!
Are you one of those individuals who typically shy away from salads, finding them lacking in excitement and satisfaction? Well, prepare to be pleasantly surprised as I introduce you to the Nacho Salad - a dish that defies expectations. How, you ask? That's because what sets this Nacho Salad apart is its ability to bridge the gap between traditional salads and hearty, flavour-packed meals.
Why You'll Love This Nacho Salad
Hearty and Filling: Unlike traditional salads, this dish is hearty and filling, making it a satisfying meal option for lunch or dinner. The combination of protein-packed beef and fiber-rich beans ensures you'll feel satisfied and energized after enjoying this dish.
Quick and Easy: With minimal prep and cooking time, this Nacho Salad is perfect for busy weeknights when you need a delicious and nutritious meal in a hurry. It's simple enough for beginner cooks yet impressive enough to serve to guests.
Family-Friendly: Loved by kids and adults alike, this is a crowd-pleaser that's sure to become a family favorite. It's a great way to sneak in some extra veggies while still indulging in a meal that feels like a treat.
Customizable: Whether you prefer extra heat with jalapenos or enjoy a milder flavor, this salad is customizable to suit any taste preferences. Add or subtract ingredients as you like to create your perfect combination.
Perfect for Entertaining: Whether you're hosting a casual gathering or a party, this is the ultimate crowd-pleasing dish. Serve it as a main course or as a festive appetizer, and watch as it disappears within minutes.
Adapting the Nacho Salad to Suit Vegans:
Replace Beef Mince: Instead of using beef mince, opt for plant-based alternatives such as crumbled tofu, tempeh, or a meatless ground substitute made from soy or legumes. Season it with the same Mexican spices.
Skip the Cheese or Use Vegan Cheese: Omit the cheese or replace it with your favorite vegan cheese alternative. There are many dairy-free cheese options available that taste similar to traditional cheese.
Choose Vegan Sour Cream and Mayonnaise: Look for vegan sour cream and mayonnaise options at your local grocery store or health food store.
Experiment with Additional Ingredients: Get creative with your vegan Nacho Salad by incorporating other plant-based ingredients such as roasted vegetables, guacamole, salsa, quinoa, or roasted chickpeas for added protein and flavor.
Watch How to Make It
Storage Instructions and Meal Prep
Storage: Keep any leftover taco salad in the refrigerator for up to 2-3 days. If you anticipate having leftovers, reserve extras without adding the nacho dressing, and avocado, as these ingredients are best added fresh. For optimal freshness, store the beef separately to reheat later.
Reheating: When ready to enjoy again, reheat the beef in a pan or the microwave until warmed. This ensures that the meat retains its juicy flavor and texture before adding it to the salad.
Meal Prep: Simplify meal prep, by browning the meat with the Mexican seasoning and chopping all your taco salad ingredients in advance. Store them in meal prep containers without mixing. Keep the nacho dressing, and beef separate until you're ready to assemble and serve the salad. Remember to squeeze lime juice over the avocado ahead of time to prevent browning. Just before serving, heat the meat, and combine it with the other ingredients. Finally, pour over the creamy nacho dressing.
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Nacho Salad with Spiced Beef and Creamy Nacho Dressing
Serves 4-6
Prep 10 minutes
Cook 15 minutes
INGREDIENTS
Beef Mixture:
500g beef mince
1 tablespoon tomato paste
1 tablespoon Beef Bone Powdered Stock (I used San Elk) with ¼ cup water
(OR ¼ cup beef liquid stock), gluten-free
Mexican Seasoning:
1 teaspoon dried oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon pepper
OR
2 tablespoons ready-made Mexican or Taco Seasoning
Salad:
4 cups iceberg lettuce, chopped
2 large ripe tomatoes, diced
1 large red onion, sliced
2 avocados, diced
1 cup (400g) can of black, borlotti or pinto beans drained and rinsed
2 cups cheddar, grated (or Mexican Blend Cheese)
1 large packet Nacho corn chips, gluten-free
Optional: chilli or jalapenos
Nacho Salad Dressing:
½ cup sour cream
¼ cup mayonnaise
¼ cup lime juice, freshly squeezed
1 teaspoon garlic powder
½ teaspoon onion powder
INSTRUCTIONS
1. Make the Mexican Seasoning: In a bowl, mix oregano, cumin, garlic powder, onion powder, cayenne powder, smoked paprika, sea salt, and pepper. Alternatively, you can use ready-made Mexican or Taco Seasoning.
2. Prepare the Beef Mixture: In a pan or pot over high heat, cook the beef mince until browned and break it up with a wooden spoon. Next add the tomato paste, beef stock, and water, stirring well to combine. Add the Mexican seasoning over the beef mixture, stir, and simmer over low heat for 5 minutes, or until the mixture thickens.
3. Make the Nacho Salad Dressing: In a small bowl or jar, whisk together sour cream, mayonnaise, lime juice, garlic powder, and onion powder until smooth.
4. Prepare the Salad Ingredients: Chop, dice, and grate all the salad ingredients.
5. Assemble the Nacho Salad: Serve in individual bowls or a large serving bowl the lettuce, tomatoes, onion, avocado, beans, and cheese, and then place a generous portion of the taco beef mixture over the top. Drizzle the nacho salad dressing over and serve.
6. Serve: Serve with Nacho Corn Chips and enjoy.
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Recipe and Photography Margaret Pahos @CreateCookShare
