Chilitacosalad Recipes

CHILI CASSEROLE

Chili Casserole image

A simple casserole with a little zing! The zing comes from the taco sauce. This is a great dish for when you do not have much time to make dinner, but you want something that has substance and will fill you up! You can use any kind of cheese on top.

Provided by sal

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ pounds ground beef
½ cup chopped onion
3 stalks celery, chopped
1 (15 ounce) can chili
1 (14.5 ounce) can peeled and diced tomatoes with juice
¼ cup taco sauce
1 (15 ounce) can corn
1 (8 ounce) package egg noodles
¼ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

Nutrition Facts : Calories 671 calories, Carbohydrate 52.3 g, Cholesterol 144.7 mg, Fat 37.7 g, Fiber 6.8 g, Protein 31.9 g, SaturatedFat 15.4 g, Sodium 843.4 mg, Sugar 7 g

HEARTY TACO CHILI

Hearty Taco Chili image

Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. -Julie Neuhalfen, Glenwood, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Time 6h30m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 14

Ingredients

2 pounds ground beef
1 can (15 ounces) black beans
1 can (16 ounces) kidney beans
1 can (15 ounces) pinto beans
1 can (14 ounces) hominy
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/2 teaspoon pepper
1 can (4 ounces) chopped green chiles
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Optional toppings: corn chips, sour cream and shredded cheddar cheese

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.

CHILI TACO SALAD

Chili Taco Salad image

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

Ingredients

1 (8 ounce) can chili
2 cups greens
3/4 cup salsa
1/2 cup nonfat sour cream
1/4 cup low-fat Mexican cheese

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

CHILI TACO SALAD

Chili Taco Salad image

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

Ingredients

6 cups shredded lettuce
3 cups chili, heated
1 cup fresh salsa
1 cup sour cream
1 cup shredded cheddar cheese
1 small red bell pepper, seeded and chopped
1 large ripe avocado, peeled, pitted and diced
1/4 cup black olives
tortilla chips

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

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