Chewin'

the News

February/March 2003

Taco Chili

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Meals:	1	2	3	4	5	6
Serves:	12	24	36	48	60	72
Ingredients:
Lean ground beef	2 lbs.	4 lbs.	6 lbs.	8 lbs.	10 lbs.	12 lbs.
Taco Seasoning envelope	1	2	3	4	5	6
Crushed tomatoes, undrained	28 oz.	56 oz.	84 oz.	112 oz.	140 oz.	168 oz.
Jar of Salsa	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Canned corn, undrained	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Kidney beans, undrained	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Black beans, drained and rinsed	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
On Hand:
Sour cream	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Shredded cheddar cheese	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Tortilla chips for scooping	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.

Assembly Directions:
Brown ground beef. Meanwhile, in a large bowl, combine the taco seasoning, tomatoes, salsa, corn, kidney beans and black beans. Stir to mix. When the ground beef is cooked, drain off any fat, then add it to the bowl of other ingredients and stir to combine.

Freezing Directions:
Freeze in freezer bags or rigid containers based on your family size. Seal, label and freeze.

Serving Directions:
Thaw overnight in the refrigerator. Heat mixture in a saucepan on the stove until it’s hot and bubbly. Spoon into bowls. Top each bowl with a spoon of sour cream and a sprinkle of shredded cheddar cheese. Serve with tortilla chips on the side for scooping to eat it… don’t use a spoon!

Tammy’s Comments:
This chili was an instant favorite with my family! It’s quick and easy to put together too. You can control the spicy-ness by choosing mild or hot salsa. If you really like salsa, add a bigger jar. If you really like hot and spicy, add a 4 ounce can of diced green chilies, drained. You can add a can of sliced black olives (drained) too, if your family likes them. Feel free to use low fat or fat free sour cream or cheese, if desired.
 

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