Cheesy Taco Chili Recipe

5 2 2
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Cheesy Taco Chili Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 American cheese
  • 2 tablespoons salsa
  • 1/8 teaspoon chili powder

Directions

In a large saucepan, cook 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Taco Chili in Taste of Home Ground Beef Cookbook 1999, p135

  • 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 American cheese
  • 2 tablespoons salsa
  • 1/8 teaspoon chili powder
  1. In a large saucepan, cook 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Taco Chili in Taste of Home Ground Beef Cookbook 1999, p135

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Reviews forCheesy Taco Chili

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MY REVIEW
delowenstein User ID: 3766053 268928
Reviewed Jul. 3, 2017

"I made this dish on 6/29/17! It was THAT good! I had used the Editor's note and I'd used a bag of prepared lettuce to serve the chili over! I'd also added shredded cheese, chopped grape tomatoes and topped with sour cream and Catalina dressing. I'm finding that I'd do better though, in assembling the salad just before serving!"

MY REVIEW
sgronholz User ID: 1473861 268229
Reviewed Jun. 22, 2017

"This recipe has been a family favorite for well over 15 years! I like to add additional salsa for a thicker mixture and serve it over lettuce for a delicious taco salad (as stated in the Editor's notes). We always look forward to this easy but tasty meal!"

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