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Loaded Nacho Salad Bowl with Queso

A massive bowl of crispy tortilla chips loaded with fresh corn, black beans, red cabbage, and lettuce, finished with a spectacular pour of homemade spicy cheese sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Base & Salad
  • 14 oz corn tortilla chips restaurant style
  • 2 cups lettuce shredded
  • 1 cup purple cabbage thinly sliced
  • 1 cup black beans canned, rinsed
  • 1 cup sweet corn kernels
  • 1 cup tomatoes diced
Cheese Sauce
  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk warmed
  • 2 cups cheddar cheese freshly grated
  • 0.5 tsp chili powder
  • 0.5 tsp cumin
Garnish
  • 0.5 cup scallions sliced
  • 0.25 cup cilantro chopped

Equipment

  • Large serving bowl
  • Saucepan
  • Whisk
  • Knife and cutting board
  • Ladle

Method
 

  1. Wash, dry, and chop all fresh vegetables (lettuce, cabbage, tomatoes, scallions). Rinse and dry beans and corn.
  2. In a saucepan over medium heat, melt butter and whisk in flour for 1 minute to make a roux.
  3. Slowly pour in warm milk while whisking constantly to remove lumps. Simmer until thickened.
  4. Reduce heat to low. Stir in spices and freshly grated cheese until smooth and melted. Remove from heat.
  5. Arrange tortilla chips in a large bowl. Layer with lettuce and cabbage.
  6. Top evenly with black beans, corn, and diced tomatoes.
  7. Pour the hot cheese sauce generously over the nachos immediately before serving.
  8. Garnish with scallions and cilantro. Serve immediately.

Notes

Grate your own cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.