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Chili Taco SaladRecipe : Chili Taco Salad
Procedure :
-------------------------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 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) |
