From Sandi's Recipe File

Presents

"Chili Tacos"

Recipe Source:
June 2003 Issue
Recipes Plus Calendar

Serving Size: Makes 4 servings

Amount Ingredient

8 taco shells

425 g can Stagg Classique chili

1/3 cup water

1/2 cup quick cooking rice

1 small onion, chopped

2 cups shredded lettuce

1 tomato, chopped

1/2 cup sliced black olives

1 cup shredded cheddar cheese

1/4 cup Hormel Real Bacon Pieces

Picante sauce (optional)

Preparation Instructions:

Bake taco shells, open side down in single layer on baking sheet, at 350 degrees 5 minutes or until crisp and light golden brown.
Meanwhile, bring chili and water to boil in saucepan. Stir in rice; cover, remove from heat and let stand 5 minutes or until rice is tender. Spoon hot chili into tacos.
Top with onion, lettuce, tomato, olives, cheese and bacon pieces. Serve with picante sauce, if desired. Serves 4.
Per serving: 456 calories; 20.5 g protein; 24.7 g fat; 40.2 g carbohydrates; 6.5 g dietary fibre.

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