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Cheesy Taco Chili Recipe

This recipe was created out of desperation when everyone was hungry and I only had a few items on hand. Now it's a standby in my kitchen. - Janet Lammers, St. Marys, Ohio

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Cheesy Taco Chili Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

10 20 30

Ingredients

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced jalapeno pepper
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
2/3 cup cubed process cheese (Velveeta)
2 tablespoons salsa
1/8 teaspoon chili powder

Directions

In a large saucepan, cook the beef, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Simmer, uncovered, for 5 minutes or until cheese is melted (do not boil). Yield: 5 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. For a tasty taco salad, serve Cheesy Taco Chili on a bed of lettuce. Sprinkle with shredded cheese and chopped tomatoes; top with sour cream and French or Russian salad dressing.

Originally published as Cheesy Taco Chili in Taste of Home Ground Beef Cookbook , p135