- 1 can (15 ounces) chili with beans
- 3 cups shredded lettuce
- 1 medium tomato, chopped
- 2 green onions, sliced
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- Tortilla chips, optional
- In a small saucepan or microwave-safe bowl, heat the chili. Meanwhile, divide the lettuce, tomato and onions between two salad plates. Top with chili, salsa and cheese. Serve with tortilla chips if desired. Yield: 2 servings.
Originally published as Taco Salad for Two in Cooking for 2 Spring 2008, p21
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Nov. 11, 2009
"I ADDED A DASH OF WOCESTERSHIRE ABD SLICED AN AVACADO ON TOP. YUM, GOOD!"