Chili Taco Salad Recipe

Chili Taco Salad Recipe


1 Tbsp of oil (vegetable)
2 centiliters of minced garlic
1 c of chopped carrots
2 Tbsps of chili seasoning
3/4 tsp of dry oregano
1/4 tsp of hot-pepper flakes
28 ounces of canned tomatoes
19 ounces of dried chick-peas; drained
2 pcs onions
1 pound of ground chicken
1 c of chopped celery
1 tsp of cumin (ground)
1/2 tsp of salt
1/4 tsp of pepper
19 ounces of canned red beans (kidney)
1/4 c of chopped fresh parsley
4 c of tortilla chips
2 c of chopped fresh tomatoes
1 c of shredded cheese (Monterey-Jack)
1/2 c of chopped Jalapenos
4 c of shredded lettuce
1 c of sourcream
1/2 c of chopped olives (black)
12 small corn cobs (optional)


In large-sized thick saucepan placed over mid-hat, have oil heated and cook garlic and onions. Stir for 5 mins ’til softened. You add in chicken, stir and cook for 7 mins or ’til meat loses its pink color.

Add celery, carrot, chili seasoning, red-pepper, salt, oregano, pepper and pepper-flakes, stir and cook for 60 secs. Pour tomatoes beans in. Let mixture boil.

Adjust the heat then simmer with cover for fifteen minutes, then add in chick-peas. Simmer mixture for another 15 mins. Top w/ parsley.

Meanwhile, you divide the chips and place on 4 individual plates. You top every plate w/ 1 c chili, sourcream, lettuce, cheese, tomatoes, Jalapenos, corns, olives and peppers.

Chili Taco Salad Recipe

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