TACO CHILI

TACO CHILI


  • 1 1/2 to 2 pounds lean ground beef
  • 1 medium onion, chopped
  • 1 pkg (1 1/4oz) taco seasoning mix
  • 2 cans (14 1/2oz ea.) diced tomatoes
  • 1 can (10oz) diced tomatoes with green chilies
  • 1 can (16oz) pinto beans, rinsed and drained
  • 1 15oz can chili beans in sauce
  • 1 cup frozen whole kernel corn

Shredded cheese (mozzarella, Monterey Jack or
cheddar)
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion, one-half at a time, till
meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2-
to 5-quart crockery cooker. Stir in dry taco seasoning mix, diced
tomatoes, diced tomatoes with green chilies, pinto beans, chili
beans in chili sauce, and corn. Cover; cook on low for 8 to 10 hours or
on high for 4 to 5 hours. Sprinkle each serving with some cheese and
chips.
Makes 8 servings.
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