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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Ortega's Mexican Fiesta booklet found on an end-cap at the supermarket. If I use mild taco seasoning and mild salsa my husband will eat bowls and bowl of this and for a man that hates chili this is saying a lot. Feel free to spice it up! Garnish this hearty dish with crumbled taco shells, shredded cheddar cheese, cilantro and diced fresh tomatoes. Yum! Ingredients:
2 tablespoons olive oil |
1 onion, diced |
2 garlic cloves, minced |
1 (4 ounce) can diced green chilies |
1 (1 1/4 ounce) package taco seasoning mix |
2 lbs lean ground beef |
1 (28 ounce) can diced tomatoes |
1 teaspoon cinnamon |
2 cups water |
1 (16 ounce) jar thick & chunky salsa |
1/2 cup semi-sweet chocolate chips |
1/2 cup slivered almonds |
1 (15 ounce) can pinto beans, drained |
Directions:
1. In a large pot, heat oil over medium heat; add onion and garlic. Cook and stir until onions are tender, just about 3 minutes. Add chiles, taco seasoning mix and ground beef. Cook beef, stirring often, about 5 minutes or until browned.
2. Add tomatoes, cinnamon, water, salsa, chocolate chips and almonds. Stir to combine. Bring to a boil; reduce heat and simmer 45 minutes. Stir every 10-15 minutes to combine the flavors. Add beans and heat an additional 15 minutes.
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