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