Saturday, June 20, 2015

Recipe: Taco Chili

This is a cross between Taco Soup and Chili

1 box pasta (penne or rotini)

1 lb lean ground beef (or turkey)
1 tsp garlic, minced
1 cup onion, chopped

4 oz can diced green chilies
10 oz can Ro*Tel® Mild Diced Tomatoes and Green Chilies
1 Tbsp chili powder
1/2 tsp cumin
½ tsp salt
½ tsp black pepper
10.75 oz can Tomato Soup
15 oz can black beans (or pinto, kidney, whatever you prefer) drained
15 oz can sweet yellow corn, drained
shredded cheese
optional: a scoop of sour cream

Cook pasta according to package directions, drain and set aside.
In same pot brown meat, garlic, and onion until cooked through and the meat is no longer pink.
In blended puree the died tomatoes and green chilies. It should look almost like salsa when your done.
Add the rest of the ingredients to the meat. Bring to a boil and let simmer for 10 - 15 minutes.

You can add the pasta in, or serve it separately. Top with cheese.

Skip the pasta and have a great "Taco Chili"
You can also serve it over corn bread, tator tots, or corn chips.

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