Chili taco salad

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
2 \N Onions
2 cloves Garlic; minced
1 pounds Chicken; ground
1 cup Carrots; chopped
1 cup Celery; chopped
2 tablespoons Chili powder
1 teaspoon Ground cumin
4 cups Tortilla chips
4 cups Lettuce; shredded
2 cups Tomatoes; fresh, chopped
1 cup Sour cream or yogurt
¾ teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Hot pepper flakes
¼ teaspoon Pepper
28 ounces Tomatoes; canned
19 ounces Red kidney beans; canned
19 ounces Chick-peas; drain, rinse
¼ cup Parsley; fresh, chopped
1 cup Monterey Jack; shredded
½ cup Black olives; chopped
½ cup Jalapeno peppers; chopped
12 \N Mini corn cobs (optl)

LIGHT & EASY CHICKEN CHILI

CHILI TACO SALAD

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.

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.

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.

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

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