Confetti Taco Chili for 16

(0)
0 reviews.
  • 40 min prep time
  • 40 min total time
  • 9 ingredients
  • 16 servings

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)

Directions

  1. 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. 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. 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. 4 Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost 30 to 40 minutes.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved