A fresh, healthier take on a classic dish from a beloved Mexican restaurant near Michigan State University. |
Equipment
- Parchment paper
- Jar with lid or airtight container
Ingredients
Dressing
- ½ cup light vegetable oil
- ¼ cup apple cider vinegar
- ½ teaspoon sugar
Topping
- 1 head iceberg lettuce, shredded
- 1 cup frozen peas, thawed
- 4 green onions, ends trimmed and finely chopped
- 4 Roma (plum) tomatoes, cored and diced
Nachos
- 1 bag thick-cut corn tortilla chips
- One (16-ounce) can refried beans
- 2 cups Monterrey Jack cheese, shredded
- 1½ tablespoons Homemade Taco Seasoning
- One (4-ounce) can diced green chiles
- ¼ cup water, as needed
Garnish
- 1 small jalapeno, seeded and thinly sliced
- 4 tablespoons grated Parmesan cheese
- Optional garnishes: Pico de Gallo, low-fat sour cream or plain nonfat Greek yogurt, avocado slices, shaved red onion
Instructions
- Preheat oven to 400F.
- Line two large baking sheets with parchment paper.
Dressing
- Place all ingredients in jar. Cover and shake until combined.
Topping
- In a large bowl, combine topping ingredients and dressing, mix gently and refrigerate.
Nachos
- In a saucepan, heat refried beans and green chiles on medium heat. Add water by the tablespoon to thin, as needed.
- On each parchment-lined baking sheet, spread tortilla chips in a single layer. Spread warm bean mixture evenly across chips and top each with 1 cup cheese.
- Sprinkle lightly with taco seasoning.
- Place on top rack in oven and cool until cheese is melted, about 3-5 minutes.
- Remove from oven and carefully transfer to two large platters.
- Add salad topping and garnish with grated Parmesan cheese, chopped jalapenos, and other garnishes of your choice. Serve immediately.
Notes
Near the campus of Michigan State University is a beloved Mexican restaurant that is known for its nachos covered with a mountain of salad fixings. This recipe is a fresh, healthier version of their classic recipe.
Adapted from Topopo Salad recipe from El Azteco