1 can (15 ounces) chili with or without beans
2 individual packages (1-1/2 ounces each) Fritos corn chips
1/2 cup shredded cheddar cheese
1-1/2 cups chopped lettuce
1 small tomato, chopped
1/2 cup salsa
2 tablespoons sliced ripe olives
2 tablespoons sour cream
Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.
1 lb Ground Beef
1 pkt. taco Seasoning Mix
Taco Sauce or Salsa
Individual Lunch-sized Bags of Doritos
Brown ground beef, drain.
Add Taco seasoning mix according to directions on packet.
TO ASSEMBLE: Using scissors, cut a slit in the side of a bag of Doritos. Squeeze the bag to crumble the Doritos inside.
Layer taco meat and other ingredients as desired on top of crushed Doritos in the bag. Add anything else you like on your “taco,” such as black olives or jalapeno peppers. Note: You might want to use a napkin to hold the bag, since the taco meat will probably be hot at first.
Grab a fork and eat right out of the bag!
1 Tbsp. Oil
2 cups Chicken Strips
4 Taco Salad Shells
1 sm. Onion
1 cup diced Tomato
1/2 cup Black Olives
1/2 cup shredded Cheese
Heat oil on medium, add chicken, cook ’til done. Fill taco shells with lettuce, add chicken on top. Chop onion and black olives. Add all ingredients to salad as desired. Top with picante or sour cream.
– From Nana’s Recipe Collection
1 head Lettuce
4-5 Green Onions
1/4 head Cauliflower
1 pkg. frozen Peas, uncooked
7-8 slices Bacon
1 cup grated Cheese
Cut up vegetables. Fry bacon and crumble it. Arrange layers of vegetables in order, finish with bacon. Top with layer of mayonnaise and add 1 cup grated cheese on top. Chill overnight.
1 cup mayonnaise
2 (8-oz.) packages cream cheese, softened
1 1/2 tsp. coarsely ground pepper
1 cup shredded lettuce
7 slices bacon, cooked & crumbled
1/2 cup chopped tomato
1/4 cup chopped green onions
3 oz. (3/4 cup) cheddar cheese, shredded
Combine mayonnaise, cream cheese and pepper in small bowl. Beat at medium speed, scraping bowl often, until smooth.
Spread mayonnaise mixture onto bottom of 9-inch round serving dish. Top with lettuce, bacon, tomato, green onions and cheese. Serve with crackers.
3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed greens
1/4 cup pecans
In a small bowl, combine 1/2 cup rice vinegar, tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.
While chicken is marinating, make the dressing: In a blender, combine raspberries, 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.
Grill or sauté chicken until no pink remains. Cool slightly and slice each breast.
Divide greens evenly among 4 plates. Place sliced chicken over greens.
Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.
Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately.