Chili salad in corn tortilla cups
This chili salad in corn tortilla cups is for people who are not fans of boxed taco shells but who need to discover that they can be useful and quite good too. I never quite understood the logic behind them because eating them can be so messy. I much prefer soft tortillas for my tacos and burritos. So, we don’t buy hard taco shells.
But, the other day, Speedy came home from the grocery with something different — corn tortilla cups. They can be filled with anything and they’re not meant to be eaten with the hands. Lovely, I said. And the timing was perfect because I had cooked a lot of beans for Sam over the weekend, and there was enough to make chili con carne. Chili plus fresh vegetables plus sour cream and Sriracha, and those corn tortilla cups would serve their purpose very well indeed. In a picture perfect way too.
- about 2 c. of cooked chili con carne (recipes here, here, here, here, here and here)
- 1 plump tomato, roughly chopped
- 1 large bell pepper, roughly chopped
- 1 onion, roughly chopped
- 2 to 3 tbsps. of sliced black olives
- juice of half a lemon or lime
- salt and pepper, to taste
- 2 corn tortilla cups (please check the grocery for availability)
- lots of curly lettuce
- sour cream
- Sriracha (or your preferred chili sauce)
- snipped cilantro
- Strain the chili and place in a bowl. Add the tomato, bell pepper, onion and olives. Drizzle in the lemon or lime juice. Sprinkle in some salt and pepper. Toss well. Taste and adjust the seasonings, if needed.
- Line the corn tortilla cups with lettuce. Pile on the chili and vegetable mixture.
- Drizzle in some sour cream and Sriracha.
- Garnish with cilantro.