Chili Taco Salad Recipe

Name: Chili Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Chili, Leftover Or Your Favorite Canned Chili; 3 Tablespoons Bottled Ranch Dressing; 1-1/2 teaspoon Milk; 2 Tablespoons Cilantro, Finely Chopped; 5 cups Lettuce; Salt And Pepper; 3/4 cups Cherry Or Grape Tomatoes, Halved; 1/2 whole Avocado, Peeled, Pitted And Diced (optional); 1/2 cups Corn, Either Fresh, Frozen Corn That's Been Thawed; 3 cups Tortilla Chips; 2 Tablespoons Scallions, Chopped; 2/3 cups Grated Cheese (cheddar Or Monterey Jack)

Servings: persons

3 cups Chili, Leftover Or Your Favorite Canned Chili
3 Tablespoons Bottled Ranch Dressing
1-1/2 teaspoon Milk
2 Tablespoons Cilantro, Finely Chopped
5 cups Lettuce
Salt And Pepper
3/4 cups Cherry Or Grape Tomatoes, Halved
1/2 whole Avocado, Peeled, Pitted And Diced (optional)
1/2 cups Corn, Either Fresh, Frozen Corn That's Been Thawed
3 cups Tortilla Chips
2 Tablespoons Scallions, Chopped
2/3 cups Grated Cheese (cheddar Or Monterey Jack)

1
1. Heat the chili either in a saucepan over medium low heat or in the microwave for about 2 minutes.
2
2. In a small bowl stir together the ranch dressing, milk and cilantro.
3
3. Once the chili is heated ... In a medium bowl toss the lettuce with the dressing and season with salt and pepper.
4
4. It's best to assemble this salad into individual serving dishes so, get out two bowls or plates. Lay the dressed lettuce on the bottom of each dish (if your dish is bigger you may want to lay it around the perimeter of the dish).
5
5. Distribute the tomatoes, avocado, and corn evenly over the lettuce.
6
6. Pile some tortilla chips in the middle of each dish; top that with the hot chili, scallions and cheese.
7
7. Enjoy!

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups Chili, Leftover Or Your Favorite Canned Chili, 3 Tablespoons Bottled Ranch Dressing, 1-1/2 teaspoon Milk, 2 Tablespoons Cilantro, Finely Chopped, and more.

Yes, Chili Taco Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chili Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions