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Taco Chili Recipe

Our family loves tacos and taco salad, so I thought it would be fun to make soup that tastes like a taco. Whenever someone new tries it, they ask for the recipe.

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Taco Chili Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

Ingredients

1/4 pound ground beef
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 cup canned kidney beans, rinsed and drained
3/4 cup frozen corn, thawed
2 tablespoons taco sauce or salsa
1 tablespoon chopped green chilies
1 to 1-1/2 teaspoons chili powder
Dash garlic salt
Dash onion salt
Crushed tortilla chips, shredded cheddar cheese and sour cream

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, kidney beans, corn, taco sauce, chilies, chili powder, garlic salt and onion salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve over crushed tortilla chips. Garnish with cheese and sour cream. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 299 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 837 mg sodium, 46 g carbohydrate, 9 g fiber, 20 g protein.

Originally published as Taco Chili in Cooking for One or Two Cookbook , p53