Taco salad nachos ✨

Taco salad nachos ✨

this meal is one of my husband’s all-time favorites we call it taco salad nachos because I eat it as a salad but he eats it nacho style where he Scoops up each bite on a chip either way it’s delicious and it takes just 20 minutes to make so it’s perfect for a busy day so easy and so good hold you about good

Taco salad nachos✨
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▪️1 Small Head Iceberg Lettuce, sliced in 1″ thin strips▪️1/2 Cup Red Cabbage, sliced thin▪️1/4 Cup Red Onion, diced small▪️1/2 Cup Cherry Tomatoes, sliced in half▪️1/2 a Small Jalapeño, seeds removed and diced small▪️1/2 an Avocado▪️1/3 Cup Mexican Blend Cheese▪️2 Tbsp Sour Cream▪️Green Salsa▪️Tortilla Chips▪️
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▪️2 tsp Olive Oil▪️1 lb. Lean Ground Beef or Turkey▪️2 tsp Chili Powder▪️1+1/2 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 Dash Cayenne Pepper▪️1 tsp Salt▪️3/4 Cup Water▪️2 tsp Cornstarch▪️
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🌱Vegan Modification: Sub in mushrooms, chickpeas, or crumbled tofu for beef, and plant based cheese for cheese and sour cream (or add more avocado)
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1️⃣ Divide the iceberg, cabbage, onion, cherry tomatoes, and jalapeño into two individual salad bowls
2️⃣ In a pan over medium heat, sauté the ground beef or turkey in olive oil until almost cooked through (breaking it into small pieces with your spatula) then add the chili powder, cumin, garlic powder, cayenne, and salt
3️⃣ Mix the cornstarch with water and pour into the pan; cook until sauce thickens then turn off the heat
4️⃣ Spoon the taco meat onto the salads and top with cheese, sour cream, green salsa, and a quarter avocado on each
5️⃣ Crunch some chips on top or enjoy nacho style by scooping 🙂
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⏲20 minute total prep + cook time
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Recipe makes 2 large salads