Confetti Taco Chili for 16 |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 16 |
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From a Pillsbury Hamburger Cookbooklet. Super good, and quick. Good OAMC recipe too. Ingredients:
3 lbs lean ground beef |
2 cups chopped onions |
2 (1 1/4 ounce) packages taco seasoning mix |
4 (15 1/2 ounce) cans diced tomatoes and green chilies, undrained |
2 (15 ounce) cans tomato sauce |
1 (1 lb) package frozen corn |
4 (15 1/2 ounce) cans black beans with cumin and chili powder, undrained |
4 cups chili cheese-flavored corn chips |
8 ounces shredded cheddar cheese |
Directions:
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. Serve Or Freeze.
4. Freeze.
5. Spoon 6 cup 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.
6. Thaw 1 containier of the chili in refrigerator for 48 hours, or uncover and thaw in microwave on defrost for 30 to 40 minutes.
7. 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. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.
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