Chili Taco Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Dutch | Poultry, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | Onions | |
| 2 | Garlic, minced | |
| 1 | lb | Chicken, ground |
| 1 | c | Carrots, chopped |
| 1 | c | Celery, chopped |
| 2 | T | Chili powder |
| 1 | t | Ground cumin |
| 3/4 | t | Dried oregano |
| 1/2 | t | Salt |
| 1/4 | t | Hot pepper flakes |
| 1/4 | t | Pepper |
| 28 | oz | Tomatoes, canned |
| 19 | oz | Red kidney beans, canned |
| 19 | oz | Chick-peas, drain rinse |
| 1/4 | c | Parsley, fresh chopped |
| 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 |
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1933
Calories From Fat: 731
Total Fat: 82.8g
Cholesterol: 131.8mg
Sodium: 2898mg
Potassium: 2112.3mg
Carbohydrates: 229.8g
Fiber: 28g
Sugar: 18.8g
Protein: 81g