1 1/2 garlic cloves
2/3 onion
2/3 green pepper
2 tbsp. oil
10 1/2 oz. mild taco sauce
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried oregano
1/2 tsp. salt
16 oz. roasted chicken meat
16 oz. cooked pinto beans

Peel garlic and peel and quarter onion. Core and seed pepper; cut into 2-inch pieces. Use the metal blade to chop garlic and onion until fine, about 10 seconds. Add pepper and pulse-chop until coarsely chopped, about 4 pulses. Heat oil in a skillet and saute vegetables until soft, about 3 minutes.

Add taco sauce, chili powder, and seasonings. Reduce heat and cook 10 minutes, stirring occasionally. Meanwhile, prepare garnish (recipe follows).

Cut chicken into 2-inch pieces. Use the metal blade to pulse-chop until coarsely chopped, about 6 times. Add to skillet with beans and cook until heated through, about 2 minutes. Mound chicken mixture in the center of a large shallow serving platter. Sprinkle cheese over chicken and arrange lettuce and Nacho chips around the edge. Top lettuce with tomato. Garnish with dollops of sour cream and sliced scallions.

GARNISH:

1/3 head iceberg lettuce
4 scallions (1/2 oz. each)
4 oz. Monterey Jack cheese
2 tomatoes (4 oz. each)
30 Nacho chips
1/2 c. sour cream

Cut lettuce into wedges to fit the feed tube. Trim scallions and cut into lengths to fit feed tube vertically. Insert shredding disc to shred cheese. Insert slicing blade. Pack lettuce horizontally in feed tube and slice, using moderate pressure. Reserve. Slice scallions, reserve.

Cut ends from tomatoes. If you have the French-fry cut disc, insert it. Place tomatoes cut side down on disc and process with medium pressure. Otherwise use metal blade to pulse chop tomatoes.