MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Taco Salad
Categories: Salads
Yield: 6 Servings

6 c Lettuce; shredded
3 c Chili; your favorite, heated
1 c Fresh tomato salsa
1 c Sour cream
1 c Cheddar cheese;
- shredded -OR-
1 c Cheesy sauce
1 sm Red bell pepper; seeded,
- chopped
1 lg Ripe Hass avocado; peeled,
- pitted, diced
1/4 c Brine-cured black olives;
- pitted, sliced
Tortilla chips; for serving

Place a bed of lettuce on each of 6 salad plates. Top with the chili,
dividing it evenly among the plates.

In a small bowl, combine the salsa and sour cream until well mixed,
then spoon over the chili. Top each serving with cheese and scatter
the bell pepper, avocado, and olives evenly over the top. Serve with
tortilla chips.

Recipe by Vegan Planet by Robin Robertson

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Ben Collver wrote to All <=-

Title: Chili Taco Salad

That's a lot like the taco salads I made a Taco Bell (and a lot healthier
too).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taco Bell Enchirito
Categories: Meats, Main dish
Yield: 1 Servings

1 lb Ground beef
1/4 ts Salt
1 ts Chili powder
1/2 tb Dried minced onion
1 cn Refried beans, 30 oz.
1/4 Onion, diced
1 cn La Victoria enchilada sauce
2 1/2 c Shredded cheddar cheese
1 cn Sliced black olives (2 oz.)
1 pk Flour tortillas (10 or 12")

1) Slowly brown the ground beef in a skillet, using a wooden spoon or
spatula to separate the beef into pea-sized pcs. 2) Add the salt,
chili powder, and minced onion. 3) With a mixer, or potato masher,
beat the refried beans until smooth. 4) Heat beans in small saucepan
or in microwave. 5) Warm tortillas all at once in a covered
container, or wrapped in moist towel in microwave. Set on high for 40
sec. or warm individually in skillet for 2-3 min. per side. 6) Spoon
3 tbs. of beef into the center opf each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans. 7) Fold sides of
each tortilla over the beans and met. Flip the tortilla over onto a
plate. 8) Spoon 3 tbs. enchilada sauce over top of the tortilla. 9)
Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.

Makes 10 Enchiritos

This item was quite popular until 1992, when sales started flagging.
Pepsico, owners of Taco Bell, said adios. The recipe is preserved
here for posterity.

From: "Top Secret Recipes" by Todd Wilbur

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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-- Sean

... Murphy's Philosophy: smile... tomorrow will be worse.
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Re: Re: Chili Taco Salad
By: Sean Dennis to Ben Collver on Wed May 21 2025 12:57:44

Title: Chili Taco Salad

That's a lot like the taco salads I made a Taco Bell (and a lot healthier too).

The Chili Taco Salad looked easy to me. I liked the look of your recipe
too. Here's one for Chile Con "Carne".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Con Carne
Categories: Chili, Vegetarian
Yield: 6 Servings

2 c Dry red kidney beans;
- soaked overnight
1 c TVP
1 1/2 c Potato; diced
1 Green or red pepper; chopped
1 Celery rib; up to 2, chopped
2 Carrots; peeled; chopped
1 tb Fresh ginger; ground
3/4 tb Ground coriander
2 Mild red chiles;
- finely chopped
1 ts Asafetida (Hing)
3 tb Oil; for sauteing
2 tb Yeast extract -OR-
4 tb Soy sauce
1 1/2 sm Cans tomato paste

Rinse and cook the beans until soft. Meanwhile, soak the TVP in enough
water to cover it. Chop all the vegetables and saute them with the
herbs and spices, including chilis, for 7 to 8 minutes, then add the
TVP and cover the stew with enough water or bean stock to simmer the
TVP and vegetables. When they're nearly soft, add beans, salt, yeast
extract or soy sauce, and tomato paste. Simmer for another 15 to 20
minutes, until thick, stirring often. Serve with brown rice and
chopped cilantro leaves.

Recipe by Vegetarian Food For All by Annabel Perkins

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