Chili Taco Salad

* Exported from MasterCook *

CHILI TACO SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Poultry
Salads

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

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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