Try this Chili Taco Salad recipe, or contribute your own.
Suggest a better descriptionPREPARE CHILI: 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. CHILI TACO SALAD: 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)
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Serving Size: 1 Serving (826g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 880 | ||
Calories from Fat: 400 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.4g | 59 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 115.9mg | 36 % | |
Sodium 475.4mg | 16 % | |
Potassium 1181.5mg | 31 % | |
Total Carbohydrate 89g | 26 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 80.8g | ||
Protein 33.1g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 880
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