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Cheesy Taco Chili
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1-1/2 pounds ground beef
1/2 cup chopped onion
1 pound process cheese (Velveeta), cubed
1 jar (16 ounces) salsa
1 can (16 ounces) red beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 teaspoon chili powder
1 cup (8 ounces) sour cream
In a large saucepan or Dutch oven, cook beef and onion over medium heat until meat
is no longer pink; drain. Stir in the cheese, salsa, beans, tomatoes and chili
powder. Cook for 10 minutes or until cheese is melted. Remove from the heat; stir
in sour cream.
Yield: 10 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |