Easy Dinner for a Busy Weeknight Taco Chili

2 09 2011

This chili is a big hit in my house and it can be frozen! It is fast to make on its own but can be made on a weekend, frozen, and then thawed out for a quick and easy dinner. We usually sprinkle Fritos and cheese on ours to make something similar to Frito boats.

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Taco Chili for 4

~ 1 lb. lean (at least 80%) ground beef

~ 1/2 cup frozen or fresh chopped onion

~ 2 tablespoons Taco Seasoning Mix (from 1.25-oz. pkg.)

~ 1 15.5 oz con diced tomatoes with green chilies, undrained

~ 1 8 oz can tomato sauce

~ 1 cup frozen corn

~ 1 15.5 oz can southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

1. In a 3-quart saucepan, cook ground beef and onion over medium-high heat until beef is browned, stirring frequently. Drain.

2. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until beef is thoroughly cooked and corn is tender, stirring occasionally.

3. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

4. Spoon into individual serving bowls. Sprinkle each serving with Fritos and cheese.

* I am never able to find the black beans with seasoning or the tomatoes with green chilies and I also buy the cheap stuff so I just use regular black beans and tomatoes.

Click Below to Print Recipe

Taco Chili for 4

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Taco Chili for 16

~ 3 lb. lean (at least 80%) ground beef

~ 2 cups chopped onions

~ 2 1.25 oz pkg. Taco Seasoning Mix

~ 4 15.5 oz cans diced tomatoes with green chilies, undrained

~ 2 15 oz cans tomato sauce

~ 1 lb pkg frozen corn

~ 4 15.5 oz cans southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

1. In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.

2. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

3. Spoon 6 cups of the chili into each of four 6-cup freezer/microwave-safe containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.

4. Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.

5. To heat refrigerated or thawed chili, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls and sprinkle each with Fritos and shredded cheese.

Click Below to Print Recipe

Taco Chili for 16

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