Cheesy Taco Chili Recipes

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

TACO CHILI

Steps:

• Dice the bell pepper and onion.
• Brown the meat on the stovetop. If not using a non-stick pan, a drizzle of olive oil my be needed to avoid sticking.
• Add diced onion and cook for another 3 minutes.
• Add diced bell pepper, black beans, salsa, tomato sauce and taco seasoning, Stir and bring to a low simmer for about 20 minutes.
• Serve with toppings of choice.

CHEESY SKILLET TACO MAC

Steps:

• Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
• Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
• To serve, top with the sour cream and sprinkle with the green onions, if using.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

CHEESY TACO CHILI

Steps:

• In a large saucepan or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, beans, tomatoes and chili powder. Cook for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10 servings.