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Taco Chili

Taco Chili

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Taco Chili

Taco Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min

Ingredients

Scale

1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper


Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper.  Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.



Nutrition

  • Serving Size: 10
  • Calories: 402
  • Sugar: 4g
  • Sodium: 1410mg
  • Fat: 18.2g
  • Saturated Fat: 5.4g
  • Carbohydrates: 31.7g
  • Fiber: 8g
  • Protein: 28.6g
  • Cholesterol: 73mg
Taco Wonton Cups

Taco Wonton Cups

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Taco Wonton Cups

Taco Wonton Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie DeBrule
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min

Ingredients

Scale

1 pound lean ground beef, browned and drained

1 envelope ( 3 tablespoons) taco seasoning mix

8 ounce package taco blend shredded cheese

4 oz diced green chilies, 1 can

2.25 ounce sliced olives, 1 can

2 cups sour cream

2 cups shredded lettuce

48 wonton wrappers

2 tablespoons olive oil


Instructions

Preheat your oven to 375 °F.  Take a paper towel dipped in olive oil and grease all the muffin tin holes. Set aside.

Prepare The Taco Meat: Saute the brown beef in a large frying pan over medium heat (7-10 mins). Stir in the taco seasoning mix and diced green chilies till well combined.

Assemble The Taco Wonton Cups: Place one wonton wrapper over the bottom of each muffin tin. Then place another wonton wrapper on top of the other. It should fill out each muffin hole like a flower.  Fill the wontons with 1 teaspoon of taco meat. Next sprinkle on the shredded cheese.

Bake in the oven for 12-15 minutes or until golden brown.

Remove the wonton cups from the tray and top it with shredded lettuce, sour cream, and olives. Garnish with parsley if desired. Serve and enjoy!


Notes

Tip: Top with your favorite toppings (diced tomatoes, jalapeno, salsa, guacamole, chives, green onion,  avocado, fresh cilantro, corn, black beans, etc.).


Nutrition

  • Serving Size: 24
  • Calories: 302
  • Sugar: 2g
  • Sodium: 467mg
  • Fat: 8.6g
  • Saturated Fat: 3.9g
  • Carbohydrates: 42g
  • Fiber: 2.6g
  • Protein: 13.7
  • Cholesterol: 33mg