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Cheesy Taco Chili

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

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).
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.

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Reviews

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Average Rating:
  • Shelley
    Nov 17, 2019

    I love this recipe! I remember it from the Sidney Daily News cookbook. It is my go to and has been for years.

  • delowenstein
    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!

  • sgronholz
    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!