TACO SALAD WITH CHILI RECIPES
CHILI TACO SALAD RECIPE - FOOD.COM
This recipe is easiest when you're trying to use up some leftover chili (or I suppose you could use some from a can). If you want to be an overachiever serve this in a tortilla bowl (I say this lovingly since I'm lazy and secretly wish I did this) or just put it on a plate. We use all vegan alternatives for the ingredients (vegetarian salsa, vegan sour cream, cheese, etc.) but I purposely chose to omit them from the recipe to make it less scary to non-vegans!
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place a bed of lettuce on each of 6 plates. Top with the chili, dividing it evenly among the plates.
- In a small bowl, combine the salsa and sour cream until well mixed, then spoon over the chili. Top each serving with the cheese and scatter the bell pepper, avocado, and olives evenly over the top. Serve with tortilla chips.
Nutrition Facts : Calories 392.3, FatContent 27.9, SaturatedFatContent 12.9, CholesterolContent 58.4, SodiumContent 1126.4, CarbohydrateContent 25.4, FiberContent 9.9, SugarContent 4.2, ProteinContent 15.3
CHILI TACO SALAD RECIPE - PILLSBURY.COM
Serve a sassy, family-pleasing taco salad in just 15 minutes.
Provided by Pillsbury Kitchens
Total Time 15 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
- In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain.
- Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
- On individual serving plates, layer salad greens, beef mixture and tomato. Drizzle with some of the salsa mixture; sprinkle each serving with 1/4 cup corn chips. Drizzle with remaining salsa mixture.
Nutrition Facts : Calories 340 , CarbohydrateContent 31 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 4 g, ServingSize 3 Cups, SodiumContent 1180 mg, SugarContent 10 g, TransFatContent 1/2 g
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