Use multi-colored chips to give the dish an interesting appearance.
A tortilla chip salad borders between a taco salad and cheesy nachos, creating a tasty appetizer or meal. Tortilla chip salad is a simple recipe, requiring only a few ingredients to make six filling servings. The salad can be served hot or cold, depending on your preference. If you serve the salad hot, you can eat it just as you would nachos without the use of a fork. However, if you serve the tortilla chip salad cold, the chips will soften slightly and you will need a fork to eat the dish.
Instructions
1. Brown 2 lbs. of ground beef in a skillet over medium heat.
2. Add 2 tbsp. taco seasoning, 1/2 cup chopped white onion and 3/4 cup diced green bell peppers into the skillet. Continue to cook while stirring constantly for an additional three minutes.
3. Add 1 cup chopped Roma tomatoes, 1/2 cup shredded cheddar cheese and 1/2 cup sour cream into the skillet. Remove from heat and stir until all the cheese has melted.
4. Pour 5 cups tortilla chips into a salad bowl before adding the mixture from the skillet. Stir gently to avoid breaking up the tortilla chips until all the ingredients have combined.
5. Serve while hot, or chill for four hours in the refrigerator.
Tags: chip salad, into skillet, tortilla chip salad, tortilla chips