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Confetti Taco Chili for 16

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  • 40 min prep time
  • 40 min total time
  • 9 ingredients
  • 16 servings
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Chili-cheese-flavored corn chips dot the top of this seasoned chili that can be made ahead of time and refrigerated or frozen.

Ingredients

3
lb lean (at least 80%) ground beef
2
cups chopped onions (4 medium)
2
packages (1 oz each) Old El Paso™ taco seasoning mix
4
cans (15.5 oz each) diced tomatoes with green chiles, undrained
2
cans (15 oz each) tomato sauce
1
bag (1 lb) frozen whole kernel corn, if desired
4
cans (15.5 oz each) southwestern black beans with cumin and chili spices, undrained
4
cups chili cheese-flavored corn chips (about 7 oz)
2
cups shredded Cheddar cheese (8 oz)

Steps

  • 1 In 8-quart Dutch oven, cook beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Heat to boiling. Reduce heat to medium; cook 10 to 15 minutes, stirring occasionally, until corn is tender.
  • 2 Stir in beans; heat to boiling. Reduce heat to medium; cook about 10 minutes, stirring occasionally, until thoroughly heated and flavors are blended.
  • 3 Spoon 6 cups of the chili into each of four 6-cup freezer/microwavable containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
  • 4 Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost 30 to 40 minutes.
  • 5 To heat refrigerated or thawed chili, cover loosely and microwave on High 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.
  • 1 In 8-quart Dutch oven, cook beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Heat to boiling. Reduce heat to medium; cook 10 to 15 minutes, stirring occasionally, until corn is tender.
  • 2 Stir in beans; heat to boiling. Reduce heat to medium; cook about 10 minutes, stirring occasionally, until thoroughly heated and flavors are blended.
  • 3 Spoon 6 cups of the chili into each of four 6-cup freezer/microwavable containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
  • 4 Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost 30 to 40 minutes.
  • 5 To heat refrigerated or thawed chili, cover loosely and microwave on High 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.

Expert Tips

Don’t have the tomatoes with green chiles? Use 4 (15.5-oz) cans tomatoes and 2 (4.5-oz) cans Old El Paso® chopped green chiles instead.

To reduce sodium in each serving by about 380 milligrams, use reduced-sodium taco seasoning and tomato sauce. You can also omit the corn chips and lower the sodium an additional 70 milligrams.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
505
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
7g
35%
Cholesterol
65mg
22%
Sodium
1430mg
60%
Total Carbohydrate
57g
19%
Dietary Fiber
10g
40%
Sugars
15g
15%
Protein
34g
34%
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
34%
34%
Exchanges:
2 Starch; 1 Other Carbohydrate; 4 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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