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    You are in: Home / Recipes / Chili Taco Salad Recipe
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    Chili Taco Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    EmilyStrikesAgain's Note:

    This recipe is easiest when you're trying to use up some leftover chili (or I suppose you could use some from a can). If you want to be an overachiever serve this in a tortilla bowl (I say this lovingly since I'm lazy and secretly wish I did this) or just put it on a plate. We use all vegan alternatives for the ingredients (vegetarian salsa, vegan sour cream, cheese, etc.) but I purposely chose to omit them from the recipe to make it less scary to non-vegans!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a bed of lettuce on each of 6 plates. Top with the chili, dividing it evenly among the plates.
    2. 2
      In a small bowl, combine the salsa and sour cream until well mixed, then spoon over the chili. Top each serving with the cheese and scatter the bell pepper, avocado, and olives evenly over the top. Serve with tortilla chips.

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    Nutritional Facts for Chili Taco Salad

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 392.3
     
    Calories from Fat 251
    64%
    Total Fat 27.9 g
    43%
    Saturated Fat 12.9 g
    64%
    Cholesterol 58.4 mg
    19%
    Sodium 1126.4 mg
    46%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 9.9 g
    39%
    Sugars 4.2 g
    16%
    Protein 15.3 g
    30%

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