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Prep Time : 10min
Cook Time : 10min
Course : Salad
Special : Easy, Few Ingredients, Quick
Type of Prep : Assemble, Heat
Cuisine : Tex-Mex
Occasion : Back to School, Family Dinner
 
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Taco Salad

From Linda Larsen,
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You can also use canned chili in this easy recipe; I like using leftover Spicy Chili or Vegetarian Crockpot Chili. You can also use corn chips, piled on each plate, as a substitute for the tostada shells.

INGREDIENTS:

  • 4 cups leftover chili or canned chili
  • 4 refrigerated tostada shells or taco salad shells OR 4 cups corn chips
  • 4 cups shredded romaine lettuce
  • 4 cups torn green lettuce
  • 2 cups shredded Cojack cheese
  • 1 cup chopped tomatoes
  • 1 avocado, peeled and chopped
  • 1/3 cup sour cream
  • 1/2 cup salsa

PREPARATION:

In medium saucepan, heat leftover or canned chili until bubbling. Heat tostada shells or taco salad shells as directed on package.

Pile lettuce in each heated shell and top with hot chili. Top with remaining ingredients as desired. Serves 4

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