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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe today in the Kraft Food & Family Magazine, Holiday 2008/Winter 2009. Sherry McBridge submitted the recipe. Picture looks incredible! NOTE: This is the original recipe. When I make this, I will more than likely throw everything in the crock pot so that it's ready when I get home from work. Special Extra: Serve with sour cream and chopped, fresh cilantro. Ingredients:
1 lb extra lean ground beef |
1 onion, chopped |
3 (15 1/2 ounce) cans chili beans, mild ones, undrained |
1 (14 1/2 ounce) can whole tomatoes, undrained |
1 (14 1/2 ounce) can corn, undrained |
1 (8 ounce) can tomato sauce |
1 (1 1/4 ounce) package taco seasoning mix |
1 1/2 cups water |
1 1/2 cups 2% cheddar cheese, kraft shredded cheese |
sour cream (optional) |
cilantro, chopped, fresh (optional) |
Directions:
1. Brown ground beef with onions in large saucepan; drain.
2. Add all remaining ingredients except cheese; stir, breaking up the tomatoes. Bring to a boil. Simmer on medium-low heat for 5 minutes, stirring occasionally.
3. Serve topped with cheese.
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