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


  1. 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.
  2. Line the corn tortilla cups with lettuce. Pile on the chili and vegetable mixture.
  3. Chili salad in corn tortilla cups
  4. Drizzle in some sour cream and Sriracha.
  5. Garnish with cilantro.