Taco Chili Salad
Taco Chili Salad is an moderately easy dinner. Made with 1 pkg. carroll shelby's original texas brand chili mix, 4 (10-inch) flour tortillas, oil, 1 qt. torn assorted greens (iceberg, leaf) and 1 (8 oz.) pkg. velveeta shredded pasteurized process cheese food, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Prepare chili according to package directions; cool.
Reserve 2 1/2 cups chili.
Wrap remaining chili tightly; freeze for later use.
Fry tortillas in 2 inches hot oil, pressing down centers with large ladle to form shell.
Continue frying until crisp and golden; remove with tongs.
Drain.
Arrange greens in taco shells; top with chili, process cheese food, tomatoes, avocado and olives.
Serve with sour cream and additional process cheese food, if desired. Makes 4 servings.
π· Perfect Pairings
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