Chili taco salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | 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 | Mini corn cobs (optl) | |
Directions
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)