Taco Salad
You can use canned or leftover chili for this recipe. Choose the salsa according to how it is seasoned and how spicy your family likes taco-style dishes.
INGREDIENTS | SERVES 4
- 2 cups chili
- 1 1-pound bag salad mix
- 1 cup salsa
- 2 avocados, peeled, seeded, and sliced
- 4 ounces Cheddar cheese, grated
- 4 ounces Monterey jack cheese, grated
- Baked corn tortilla chips
Heat the chili on the stovetop or in the microwave. Divide the salad mix between 4 large plates or salad bowls.
Spoon ½ cup hot chili over the top of each salad and top that with ¼ cup of the salsa. Arrange the avocado slices around each salad.
Sprinkle 1 ounce each of the Cheddar and Monterey jack cheese over the top of each salad. Serve with baked corn tortilla chips.
Stretching the Chili
You can stretch the chili by stirring a 15-ounce can of refried beans into it when you heat it. Increase the remaining ingredients according to how many servings you need to fix. This dish can be expanded to serve as many people as you want, or you can make the servings as big as you want.
