Chili-Corn Chip Stack-Up Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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To serve, arrange salad ingredients on the kitchen counter or sideboard in the order listed. Have each person spoon rice on a plate first to anchor the stack up and prevent sliding. Add items your family likes such as corn, chopped bell pepper, and sliced fresh jalapeño peppers. Ingredients:
1 (3.5-ounce) package boil-in-bag rice |
1 tablespoon chopped fresh cilantro (optional) |
1 (15-ounce) bag corn chips |
5 to 6 cups big-batch chili, thawed |
1/2 head iceberg lettuce, shredded, or 1 (10-ounce) package shredded iceberg lettuce |
1 (8-ounce) package shredded cheddar-jack cheese |
3 plum tomatoes, chopped |
4 green onions, chopped |
sour cream |
1 (2.25-ounce) can sliced ripe black olives, drained (optional) |
1 (12-ounce) jar pickled jalapeño peppers (optional) |
Directions:
1. Prepare rice according to package directions. Stir in cilantro, if desired.
2. Layer rice mixture, chips, chili, next 5 ingredients, and if desired, black olives and jalapeño peppers in individual serving bowls.
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