Chili-Corn Chip Stack-Up Salad

To serve, arrange salad ingredients on the kitchen counter or sideboard in the order listed. Have each person spoon rice on a plate first to anchor the stack up and prevent sliding. Add items your family likes such as corn, chopped bell pepper, and sliced fresh jalapeño peppers.

  • Yield: Makes 4 to 6 servings


  • 1 none (3.5-ounce) package boil-in-bag rice
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1 none (15-ounce) bag corn chips
  • 5 none to 6 cups Big-Batch Chili, thawed
  • 1/2 none head iceberg lettuce, shredded, or 1 (10-ounce) package shredded iceberg lettuce
  • 1 none (8-ounce) package shredded Cheddar-Jack cheese
  • 3 none plum tomatoes, chopped
  • 4 none green onions, chopped
  • none Sour cream
  • 1 none (2.25-ounce) can sliced ripe black olives, drained (optional)
  • 1 none (12-ounce) jar pickled jalapeño peppers (optional)


Prepare rice according to package directions. Stir in cilantro, if desired.

Layer rice mixture, chips, chili, next 5 ingredients, and if desired, black olives and jalapeño peppers in individual serving bowls.


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Chili-Corn Chip Stack-Up Salad Recipe