Chilli and cheese taco salad

By Matt Dean Pettit
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This taco salad is perfect for any veggie lover attending your party! Feel free to kick up the chili with beef, if needed. 

SERVES
8
 TO
10
TOTAL TIME

Ingredients

For the chilli:

  • 2 tablespoons olive oil
  • 1 pepper, either (red, yellow, or orange) seeded and diced
  • 2 fresh tomatoes, diced
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely diced
  • 1 tablespoon brown sugar
  • 1 small can tomato paste
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 tablespoon dried thyme
  • 1 tablespoon cayenne

For the base:

  • 4 heads of iceberg lettuce, washed and chopped
  • 2 large bags of tortilla chips
  • 1/4 cup lime juice
  • 1 cup of sour cream
  • 2 cups cheddar cheese, shredded
  • Small bunch of cilantro, finely chopped

Directions

  1. In a large Dutch oven pot, add canola oil and heat to high.
  2. Turn down heat to medium and add pepper, tomatoes and onion.
  3. Add garlic and garlic paste stir and mix together.
  4. Add kidney and black beans.
  5. Add thyme and cayenne.
  6. Cover with lid and let cook for approx. minimum one and a half hours, stirring occasionally.
  7. Remove chili from heat.
  8. To serve, lay out half of the iceberg lettuce on the large serving platter/board. Add the nacho chips on top.
  9. Combine the sour cream and lime juice to thin sour cream out and mix well.
  10. Add the remaining lettuce and top with chili, shredded cheese, sour cream drizzle and cilantro.
  11. Spoon taco salad onto plates or eat on the go and enjoy!

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