Monday, October 31, 2011

Taco Chili - for a chili weekend!

Since it is finally starting to feel a bit like fall here in Chattanooga, I decided it would be a perfect weekend for chili. I love to make a Taco version of chili. It pairs great with corn bread, but this time, we ate it with normal taco toppings.

Taco Chili

2 cans of Ro*tel
3 cans of kidney beans
2 cans of corn
1 packet of taco seasoning
1 packet of ranch dressing mix
1 pound of ground beef (I actually used ground deer this could also use ground turkey)
1 can of mushrooms

Brown your ground meat. I use my Micro Cooker and Mix-n-Chop from Pampered Chef. You simply put the frozen meat in the micro cooker. Cook in the microwave for 3 minutes. Remove and chop using your Mix-n-Chop. Cook for two more intervals of 3 minutes, mix and chopping the meat in between. Another awesome part about the micro cooker is the lid acts as a strainer. Simply drain the grease and you're all set. I love the lack of grease splatter, the lack of clean up, and the lack of defrosting. If you try this method, you'll never turn back!

Dump all the ingredients in the crockpot. Cook for a couple of hours, stirring occasionally.

Serve with tortilla chips, sour cream, shredded cheese and chopped cilantro.


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