Chili Taco Salad
Chili Taco Salad recipe
Yield
4 servingsPrep
15 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Light and easy chicken chili | |||
| 1 | tablespoon |
vegetable oil
|
|
| 2 |
onions
|
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | pound |
chicken
ground |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
celery
chopped |
|
| 2 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ¾ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
black pepper
|
|
| 28 | ounces |
tomatoes, canned
|
|
| 19 | ounces |
red kidney beans
canned |
|
| 19 | ounces |
chickpeas (garbanzo beans)
drained, rinsed |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| Chili taco salad | |||
| 4 | cups |
tortilla chips
|
*
|
| 4 | cups |
lettuce
shredded |
|
| 2 | cups |
tomatoes
fresh, chopped |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
black olives
chopped |
*
|
| ½ | cup |
jalapeño pepper
chopped |
*
|
| 12 |
corn cobs
mini |
* | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Light and easy chicken chili | |||
| 15 | ml |
vegetable oil
|
|
| 2 | each |
onions
|
|
| 2 | cloves |
garlic
minced |
|
| 453.6 | g |
chicken
ground |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
celery
chopped |
|
| 3E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 3.8 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
black pepper
|
|
| 809.2 | ml/g |
tomatoes, canned
|
|
| 549.1 | ml/g |
red kidney beans
canned |
|
| 549.1 | ml/g |
chickpeas (garbanzo beans)
drained, rinsed |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| Chili taco salad | |||
| 946 | ml |
tortilla chips
|
*
|
| 946 | ml |
lettuce
shredded |
|
| 473 | ml |
tomatoes
fresh, chopped |
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
black olives
chopped |
*
|
| 118 | ml |
jalapeño pepper
chopped |
*
|
| 12 | each |
corn cobs
mini |
* |
Directions
PREPARE CHILI:
In a 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 simply irresistible combo of pleasingly spicy chicken chili, 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)
