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A plate of salad with lettuce, tomatoes, and green peas. Garnished with cotija cheese and sliced jalapenos.

Go Green Nachos

Go Green Nachos

A fresh, healthier take on a classic dish from a beloved Mexican restaurant near Michigan State University.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Dishes, Salads
Cuisine Mexican
Servings 8

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
Keyword Appetizer, Comfort Food, Game Day, Taco Tuesday