Well, it is cold and gloomy in Chelan and we have only seen the sun for little glimpses over the last few weeks. Those cold days certainly put me in the mood for warm soups. I have recently shared Beef Stew and then Cheddar Corn Chowder and today I will share the Taco Chili Recipe.
I made this pot today and we all ate off of it and there are leftovers for this week. We eat it with cheese and sour cream on it and with warm tortillas on the side. Hope you enjoy it!
Taco Chili
2 lbs ground beef, browned & drained
2 (16 oz) cans tomato sauce
1 (16 oz) jar salsa (I use mild but if you want heat use a spicier one)
1 can (16 oz) kidney beans, drained
1 can (15 1/2 oz) great northern beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) black beans, drained
1 can (4 oz) chopped green chilies
1 envelope taco seasoning
1 can (14 1/2) diced tomatoes with juice
Combine all ingredients in a large pot and simmer for 45 min to 1 hour. Serve with cheese & sour cream with side of warm tortilla or tortilla chips.
Posts
1 comment:
Yum-O! I am going to have to try this one, too!
Post a Comment