* Exported from MasterCook * CHILI TACO SALAD Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Poultry Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --- -----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 t 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) - - - - - - - - - - - - - - - - - -