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  Recipe Home » Vegetables » Chili Taco Salad
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  Chili Taco Salad
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 235
Ingredients:

MMMMMLIGHT & EASY CHICKEN CHILI

1 tbsp Vegetable oil
2 Onions
2 cl Garlic, minced
1 lb Chicken, ground
1 cup Carrots, chopped
1 cup Celery, chopped
2 tbsp Chili powder
1 tsp Ground cumin
3/4 tsp Dried oregano
1/2 tsp Salt
1/4 tsp Hot pepper flakes
1/4 tsp Pepper
28 oz Tomatoes, canned
19 oz Red kidney beans, canned
19 oz Chick-peas, drain, rinse
1/4 cup Parsley, fresh, chopped

MMMMMCHILI TACO SALAD

4 cup Tortilla chips
4 cup Lettuce, shredded
2 cup Tomatoes, fresh, chopped
1 cup Sour cream or yogurt
1 cup Monterey Jack, shredded
1/2 cup Black olives, chopped
1/2 cup Jalapeno peppers, chopped
12 Mini corn cobs (optl)
Instructions:
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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