Corn Chip Salad
Very easy to make! My teenage boys love this. I would suggest that you mix enough for that meal and then mix it again when you have it as leftovers.
Very easy to make! My teenage boys love this. I would suggest that you mix enough for that meal and then mix it again when you have it as leftovers.
- Carbohydrate 33.0823 g
- Cholesterol 110.81 mg
- Fat 50.751875 g
- Fiber 5.47674993082881 g
- Protein 33.5347 g
- Saturated Fat 16.4447775 g
- Serving Size 1 1 Serving (392g)
- Sodium 742.446875 mg
- Sugar 27.6055500691712 g
- Trans Fat 6.84832875 g
- Calories 715 calories
Step-by-step
- Cook the hamburger, then drain and set aside
- In a large bowl, mix the chopped salad, ground beef, tomatoes and cheddar cheese
- Dish up the salad and then add some chips and the French dressing.
Ground beef requires thorough rendering and draining to prevent excess fat from pooling in cold salads. Cook the meat at a medium-high temperature until fully browned, reaching an internal temperature of 160 degrees Fahrenheit. Drain the contents in a colander lined with fine mesh to remove grease efficiently.
Adapting Ingredients and Managing Texture
Modifying this dish for different dietary needs involves straightforward substitutions. Replace the cheddar cheese with a sharp, aged vegan cheddar block if dairy must be excluded, noting that plant-based alternatives melt differently and should be added cold. For a lower-sodium profile, substitute the French dressing with a homemade vinaigrette utilizing neutral oil and tomato paste at a 3:1 ratio.
- Add corn chips strictly at the individual plate level to prevent sogginess from the dressing.
- Shred the lettuce using a sharp chef knife rather than a dull blade to prevent cellular bruising, which accelerates wilting.
- Store leftover meat and vegetables in separate airtight containers for up to 48 hours before recombining.
