Chili Taco Salad Recipe

Step 1

PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened. Add chicken; cook, stirring, for about 7 minutes or until no longer pink. Add carrot, celery, red pepper, chili powder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring for 1 minute.

Step 2

Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add chick-peas; simmer for 15 minutes. Garnish with parsley.

Step 3

CHILI TACO SALAD: Taco salad is a simly irrestible combo of pleasingly spicy chicken cbili, crunchy cool lettuce and tomatoes, creamy sour cream and tongue-tingling peppers.

Step 4

Divide chips among 4 plates. Top each with 1 cup chili, then lettuce, tomatoes, sour cream, cheese, olives, jalapeno peppers, and corn (if using)

Things You'll Need

  • 1tb Vegetable oil
  • 2 Onions
  • 2cl Garlic; minced
  • 1lb Chicken; ground
  • 1c Carrots; chopped
  • 1c Celery; chopped
  • 2tb Chili powder
  • 1ts Ground cumin
  • 3/4ts Dried oregano
  • 1/2ts Salt
  • 1/4ts Hot pepper flakes
  • 1/4ts Pepper
  • 28oz Tomatoes; canned
  • 19oz Red kidney beans; canned
  • 19oz Chick-peas; drain, rinse
  • 1/4c Parsley; fresh, chopped
  • 4c Tortilla chips
  • 4c Lettuce; shredded
  • 2c Tomatoes; fresh, chopped
  • 1c Sour cream or yogurt
  • 1c Monterey Jack; shredded
  • 1/2c Black olives; chopped
  • 1/2c Jalapeno peppers; chopped
  • 12 Mini corn cobs (optl)

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