Taco Chili Salad
Taco Chili Salad is an moderately easy Mexican soup you can prepare in about 1 hour 20 minutes. Made with . carroll shelby's original texas brand chili mix, (10-inch) flour tortillas, oil, qt. torn assorted greens (iceberg, leaf) and (8 oz.) pkg. velveeta shredded pasteurized process cheese food, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Prepare chili according to package directions; cool.
Reserve 2 1/2 cups chili.
Wrap remaining chili tightly; freeze for later use.
Fry tortillas in 2 inches hot oil, pressing down centers with large ladle to form shell.
Continue frying until crisp and golden; remove with tongs.
Drain.
Arrange greens in taco shells; top with chili, process cheese food, tomatoes, avocado and olives.
Serve with sour cream and additional process cheese food, if desired. Makes 4 servings.
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