Thursday, November 8, 2007

Taco Salad

This is such an easy recipe and a hit with kids and adults. The recipe is also flexible and you can make all sorts of variations.

2 cans (16 ounce size) chili beans or favorite can of chili
1 package (10-1/2 ounce size) corn chips
2 cups shredded cheddar cheese
4 cups chopped lettuce ( I usually don't use this much lettuce)
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounce size) sliced ripe olives, drained
1 1/4 cup salsa (optional)
1/2 cup sour cream (optional)
1 Avocado cut into small pieces (optional)


Heat Chili or Chili beans using preferred method. Place Chips on the bottom and pile your salad with your choice of fixings and enjoy.

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