TACO CHILI
Angela
ingredients
- 2 Pounds Lean Ground Beef
- 1 Yellow Onion - Diced
- 4.5 Ounce Diced Green Chiles
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 15 Ounce Pinto Beans – Rinsed/Drained
- 15 Ounce Black Beans– Rinsed/Drained
- Package Taco Seasoning Mix
- 1 1/2 Cups Low Sodium Chicken Broth
- Package Ranch Dressing Mix
- 15 Ounce Whole Kernel Corn - Drained
- 14.5 Ounce Stewed Tomatoes
- 15 Ounce Kidney Beans - Drained/Rinsed
- Minute Rice
- Sour Cream
- 2% Mild Shredded Cheddar Cheese
directions
- 1
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat. Add chilies, salt and pepper, beans, broth, seasoning mixes, corn, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
- 2
While the chili is cooking, make your rice according to the package directions.
- 3
When the chili is done, top with
- 4
cheese and sour cream.
Source: Angela Harcrow
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