Monday, November 12, 2012

Taco Chili

It's finally getting kinda sorta cold in Texas, and it's the perfect time of year for a warm, yummy dinner in a bowl! I always associate stews and soups and chili with fall/winter, and I love changing up my recipes for this time of year! Here's a super easy comfort food recipe that everyone should have! 

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Recipe adapted from here.
1 lb lean ground beef
1 15oz can tomato sauce
1 15oz can seasoned diced tomatoes (I use Hunt's Basil, Garlic, & Oregano)
1 15oz can whole kernel corn, undrained
1 15oz can chili beans
1 packet taco seasoning mix (or 4 tbsp taco seasoning mix)
Shredded cheese (for topping)
Sour cream (for topping)
Tortilla chips (for topping)
1. Cook ground beef in a large skillet over medium-high heat until browned. Drain to remove fat.
2. In a slow cooker, combine the ground beef, tomato sauce, diced tomatoes, corn, beans, and taco seasoning. 
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours. 
4. Serve topped with shredded cheddar cheese, tortilla chips, and/or sour cream.
Note: you can freeze leftovers if you want - just thaw in the fridge later and heat up in a saucepan on the stove! 
(these are the types I use) 

(browned ground beef)

(all ingredients mixed together)


(all done!)

(this is how I like mine - cheese sprinkled all over and crunched up tortilla chips)

(this is how Jeff likes his - a mound of cheese in the middle and whole chips artfully arranged on the sides)


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