Chili-Corn Chip Stack-Up Salad

Chili-Corn Chip Stack-Up Salad
Photo by www.myrecipes.com

Ingredients

  • 1 (2.25-ounce) can sliced ripe black olives, drained (optional)
  • Sour cream
  • 1 (15-ounce) bag corn chips
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1 (3.5-ounce) package boil-in-bag rice
  • 1 (12-ounce) jar pickled jalapeño peppers (optional)
  • 4 green onions, chopped
  • + 15 more ingredients
    • 3 plum tomatoes, chopped
    • 5 to 6 cups Big-Batch Chili, thawed
    • ½ head iceberg lettuce, shredded, or 1 (10-ounce) package shredded iceberg lettuce
    • 1 (2.25-ounce) can sliced ripe black olives, drained (optional)
    • Sour cream
    • 1 tablespoon chopped fresh cilantro (optional)
    • 1 (3.5-ounce) package boil-in-bag rice
    • ½ head iceberg lettuce, shredded, or 1 (10-ounce) package shredded iceberg lettuce
    • 1 (15-ounce) bag corn chips
    • 1 (12-ounce) jar pickled jalapeño peppers (optional)
    • 4 green onions, chopped
    • 3 plum tomatoes, chopped
    • 5 to 6 cups Big-Batch Chili, thawed
    • 1 (8-ounce) package shredded Cheddar-Jack cheese
    • 1 (8-ounce) package shredded Cheddar-Jack cheese

Prepare rice according to package directions. Stir in cilantro, if desired. Layer rice mixture, chips, chili, next 5 ingredients, and if desired, black olives and jalapeño peppers in individual serving bowls.

View full recipe at My Recipes

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