CHILI TACO SALAD
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!
Provided by EmilyStrikesAgain
Categories One Dish Meal
Time 10m
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, Fat 27.9, SaturatedFat 12.9, Cholesterol 58.4, Sodium 1126.4, Carbohydrate 25.4, Fiber 9.9, Sugar 4.2, Protein 15.3
CLASSIC TACO SALAD
Made with hearty ground beef and all the taco toppings, this Classic Taco Salad recipe is the perfect addition to your Taco Tuesday or the ultimate taco bar!
Provided by Deanne Frieders - This Farm Girl Cooks
Categories Salad Recipes
Time 30m
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium heat. Add the garlic and ground beef and season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the meat is browned and broken into small pieces, approximately 8-10 minutes. Break up the beef with a spatula into small chunks while it cooks.
- Stir the black beans into the skillet with the beef mixture until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.
- Combine the lettuce, avocado, tomatoes, red onion, and corn in a large bowl. Sprinkle with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine.
- To serve, transfer salad to a serving platter and top with the seasoned beef and black beans, Mexican cheese, and tortilla chips.
Nutrition Facts : Calories 676 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 39 grams fat, Fiber 12 grams fiber, Protein 46 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 368 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
CHILI SALAD
Make and share this Chili Salad recipe from Food.com.
Provided by LAURIE
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In salad bowl, combine all but the chili.
- Heat chili until bubbly.
- Pour over salad, tossing lightly to coat.
- Serve immediately.
CHILI TACO SALAD
I wanted to make a Taco Salad that was super easy, quick, and built for one - here is what I came up with!
Provided by jennalday
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat up Chili.
- Fill a bowl with greens and add the rest of the ingredients.
- Enjoy!
Nutrition Facts : Calories 424.9, Fat 14.5, SaturatedFat 6.5, Cholesterol 50.4, Sodium 2450.8, Carbohydrate 58.7, Fiber 13.2, Sugar 17.9, Protein 22.1
HEARTY TACO CHILI
Steps:
- In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
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