Taco Salad   Chili

When I started cooking I had a vision of some type of low calorie taco salad and ended up making chili.  Fine by me.  I soaked my black beans overnight and cooked them on a simmer for a couple of hours.  No comparison to the canned version.  I used wheat tortillas and left them in the oven a little too long causing them to bubble.  Hard to cut them into strips when they bubble up so we got chunks.  For a mistake it sure tasted great.


Olive oil

4 wheat tortillas

¾ lb. ground beef (85%)

1 can kidney beans, drained

2 cups fresh cooked black beans

1/2 yellow onion chopped

½ jalapeno sliced thin

½ red pepper sliced thin

½ Anaheim pepper sliced thin

1 large zucchini sliced in large pieces

1 tbsp. chili powder

1 tbsp. cumin

1 tsp. garlic powder

1 tsp. paprika

1 can chopped tomatoes

Salt and pepper to taste


Brush both sides of the tortillas with olive oil sand placed on a baking sheet.  Put in a 400 oven until crisp.  Remove and slice into strips.

Heat olive oil in a skillet over medium heat and add onions and peppers.  Add both beans and season with chili powder, cumin, garlic, paprika, salt and pepper.  Cook for two minutes.  Add tomatoes.  Turn to simmer.

In another skillet heat olive oil over medium high heat.  Add the ground beef and season with salt and pepper.  When no longer pink add the beef to the bean mixture and simmer for 5 minutes.

Serve in a bowl topped with tortillas strips.  Top with more chilies for more heat (I like Serrano’s).