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Chili Taco Salad

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 ts 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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