Chili salad in corn tortilla cups

Chili salad in corn tortilla cups

Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Connie Veneracion


  • 2 cups chili con carne cooked (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 tablespoons black olives sliced
  • juice of half a lemon or lime
  • salt to taste
  • 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)
  • cilantro snipped


  • 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.
  • Chili salad in corn tortilla cups
  • Drizzle in some sour cream and Sriracha.
  • Garnish with cilantro.