Chili Taco Salad

• 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!

milk, cilantro, salt, ube, avocado, corn, tortilla chips, scallions, grated cheese

Taken from tastykitchen.com/recipes/salads/chili-taco-salad/ (may not work)