Chili Taco Salad Recipe

• 1 pound minced beef
• 1 lg. onion, minced
• 1 green pepper, diced
• 1 clove garlic, chopped
• 1 sm. can tomato sauce
• 1 can kidney beans
• 1 teaspoon sugar
• 1 teaspoon chili pwdr
• 1 teaspoon cumin pwdr
• 1/2 teaspoon sweet basil
• Dash of warm sauce or possibly warm pepper
• Fresh parsley, chopped
• Salt & pepper to taste
• 1 fresh tomato, minced
• 1 sm. onion, minced
• 1 sm. green pepper, diced
• 2 c. shredded lettuce
• 1/2 c. shredded cheddar cheese
• 1 sm. carton lowfat sour cream
• Taco chips

1. Saute/fry beef, onion, garlic and pepper.
2. When beef is cooked add in tomato sauce, sugar and all spices with parsley.
3. Simmer on low heat.
4. Add in can of kidney beans, don't drain beans.
5. Cook on low heat for 5 - 10 min.
6. To serve, place a few chips on plate.
7. Spoon chili mix on top.
8. Add in cheese, onions, lettuce, tomato and pepper.
9. Top with a Tbsp.
10. of lowfat sour cream.
11. Place more chips on side of plate.
12. Serves 4 to 6.

beef, onion, green pepper, clove garlic, tomato sauce, kidney beans, sugar, chili pwdr, cumin pwdr, sweet basil, warm sauce, fresh parsley, salt, tomato, onion, green pepper, shredded lettuce, cheddar cheese, carton lowfat sour cream, chips

Taken from cookeatshare.com/recipes/chili-taco-salad-49170 (may not work)