Chili Taco Salad



INGREDIENTS:

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 ts 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

Chilli 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)

DIRECTIONS:

1. 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.

Chilli Taco Salad:

1. 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).



Chili Taco Salad