3 tablespoons chili powder
2 teaspoons Worcestershire sauce
4 teaspoons chili oil
2 teaspoons garlic powder
4 ounces chili peppers, seeded, and sliced
1/2 cup chopped onion
1 (3 ounce) can diced tomatoes, with juice
1 (1 ounce) can chopped green bell pepper
1 (6 ounce) can tomato paste
1/2 pound frozen cut green chile peppers
28 ounces diced tomato
1 cup water
1 1/2 cups rice
1 1/2 cups shredded cabbage
In a large bowl, mix chili powder, Worcestershire, chili oil, garlic powder, chili peppers, onion and tomatoes. Cover with green bell pepper, tomato paste and pinto beans if desired. Chill in refrigerator overnight.
Reduce heat to low and stir all the ingredients in. Heat grill to medium low heat. Cook 12 minutes, turning frequently to keep vegetables from burning. Remove from heat and stir in shredded cabbage, cornmeal, tortilla strips, bean dip, taco seasoning, salsa.
Lightly coat lettuce and wrap tightly in foil. Top with meatloafields, BBQ sauce, taco seasoning, salsa, cooked chicken, bell pepper, tomato, green pepper and water. Arrange several large tomato slices over the center of the lettuce leaf.
Return salad to covered lettuce, leaving fat side up. Top with potatoes and parsley. Arrange over entire lettuce with meatloafields, onions and cilantro and season with salt and pepper. Serve warm.