Monday, May 11, 2009

Cheesy Taco Chili Recipe

When I make chili, I make a HUGE pot of chili. My bunch loves it and we can eat off it for days! You can easily portion this recipe into containers for freezing OR you can reduce it by cutting all the measurements in half. My friend Stacy reminded me this can be converted to a Weight Watcher's friendly dish by reducing the cheese and using ground turkey instead of beef. Here's my not-so-Weight Watcher's friendly version of Cheesy Taco Chili.

1 pound Ground Beef
2 packets of Taco Seasoning Powder
1 large can Dice Tomatoes
3/4 cup Dry Rice
1/8 cup Minced Onion
2 cans Chili/Pinto/Kidney Beans
1/3 cup Heavy Cream
4 oz Pepper Jack Cheese
4 oz Velveeta Cheese
Shredded Cheese (optional topping)

Boil or brown ground beef till cooked through and drain most of the water. Stir in both taco seasoning powder packets, large can of diced tomatoes PLUS one can of water and minced onion. Allow mixture to come to a boil then add the rice. Once rice is almost done add canned beans and allow chili to come to a slow boil. Stir in cream and cheeses until all the cheese has melted thoroughly. Serve with shredded cheese topping.

This is the steaming pot of chili as it's nearly done! YUMMM!

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