Tuesday, October 28, 2014

Taco Chili (Freezer Friendly!)

This past week at our house has been full of teething babies, ear infections and strep throat, and a weekend spent away for a wedding. We've all been off of our 'normal' schedule, so I've been leaning on my freezer meals to get us through dinner time. One of the easiest ones that I make is Taco Chili. It's great to freeze in small sizes for lunches at work, or in big bags to give away to friends who have just had babies. :)

Taco Chili


1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 can (15.5 oz) mild chili beans, undrained
1 can (15.5 oz) black beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.25 oz) corn, undrained
1 can (8 oz) tomato sauce
1 pkg taco seasoning mix
1 1/2 cup shredded cheddar cheese or Mexican cheese blend


1. Brown meat with onions in large saucepan; drain.
2. Add all remaining ingredients (except cheese) and stir.
3. Bring to a boil; reduce heat to medium-low; simmer 5 minutes (stirring occasionally).
4. Serve topped with cheese (and any other toppings like crushed tortilla chips, sour cream, etc).

This recipe can also be made in the crock pot - just cook it on low for about 4-5 hours!

While I'm browning the meat, Abby's job was to dump and stir :)

Probably one of the easiest and most delicious chili recipes....hope you enjoy! :)

This recipe is a slight modification from one found in a Kraft Foods magazine years ago.

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