Taco Salad Nachos

Ingredients for Taco Salad Nachos

For the nachos:

• 1 head iceberg lettuce
• 1 red pepper
• 1 cup cherry tomatoes
• 2 garlic cloves, grated with a microplane
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 bunch scallions
• 6 ounces Gruyère cheese (about 2 cups shredded)
• 8 ounces sharp cheddar (about 2 cups shredded) 
• 9 ounce bag Zack’s Mighty Organic Tortilla Chips 
• 1 cup sour cream 
• 1/4 cup chopped parsley
• 2 avocados, sliced

For the dressing:

• 2 lemons
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1 tablespoon rice vinegar
• 1 garlic clove, grated with a microplane

How to Make Taco Salad Nachos

1. Cut the iceberg into thin ribbons and place in a large bowl. You should end up with about 8 cups. Finely chop the red pepper and scallions and add to the bowl.
2. Cut the tomatoes into small pieces and place in a small bowl. Add the garlic cloves, salt, black pepper, and sweet paprika to the bowl and stir to combine.
3. Whisk together all of the dressing ingredients until combined. (If you're taking this to a friend's house, make this in a jar with a lid to make it easy to pack.)
4. Preheat the oven to 450°F.
5. Shred the cheese with a box grater.
   
6. Arrange a thin layer of tortilla chips on a quarter sheet pan and cover with grated cheese. Add another layer of chips, creating a well in the middle, and top with more cheese.
   
7. Place the pan in the oven to melt the cheese. Keep an eye on it so it doesn't burn.
   
8. While the cheese melts, dress the salad.
   
9. Remove the pan from the oven once the cheese is melted, about 5-6 minutes.
10. Spread the iceberg salad in an even layer over the chips and top with the tomato salad. (Save any extra salad to replenish as it gets eaten off the nachos.)
11. Garnish with avocado, sour cream, and parsley. (Tip: to make the sour cream the perfect pourable consistency, add a squeeze of lemon juice.)

What You'll Need:

• Large Salad Bowl
• Mason Jars
• Sharp Knife
• 9 x 13 Inch Sheet Pan
• Parchment Paper