Veggie Nacho Salad

• 1 (10 ounce) bag tortilla chips, or to taste
• 1/2 cup shredded Mexican cheese blend
• 1 teaspoon vegetable oil, or as needed
• 1 (12 ounce) can corned beef
• 2 cups shredded lettuce
• 1 1/2 cups shredded purple cabbage
• 1 tomato, diced
• 1/4 cup diced onion (optional)
• 1/2 cup guacamole
• 1 tablespoon sour cream, or to taste
• 1 tablespoon chopped green onions, or to taste
• 1 pinch seasoned salt, or to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.
2. Bake in the preheated oven until cheese has melted, about 7 minutes.
3. Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.
4. Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.

tortilla chips, vegetable oil, corned beef, shredded lettuce, purple cabbage, tomato, onion, guacamole, sour cream, green onions, salt

Taken from www.allrecipes.com/recipe/267272/veggie-nacho-salad/ (may not work)