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