Thursday, January 21, 2010
Ultimate Recipe Swap: Taco Chili
So I needed to fill my freezer with some yummy food. Here's a great recipe from the 30 Day Gourmet. It is so quick to put together and I freeze in quart sized bags. I can use this for chili or as a sub for taco salad. The possibilities are endless. One of my favorite bloggers, Laura, puts taco mix on top of her potatoes- Taco Potatoes.
Taco Chili- this is for one recipe, but you can double and triple to make more
2 lbs ground beef (I used ground turkey)
1 Taco seasoning envelope
28 oz can crushed tomatoes (I used our frozen tomatoes from the garden and whizzed them up)
15 oz. can salsa (We used Jeremy's homemade green tomatillo salsa)
15 oz. can corn, undrained
16 oz. can kidney beans, undrained
15 oz. can black beans, drained and rinsed
On hand: 8 oz. sour cream, 1 c. shredded cheddar cheese, tortilla chips for scooping
Brown ground meat. Meanwhile, in a large bowl combine taco seasoning, tomatoes, salsa, corn, kidney beans, and black beans. Stir to mix. When meat is cooked, drain off fat and stir to combine. Serve with sour cream, cheese and chips.
OR, freeze. I put mine in quart sized freezer bags and lay flat to freeze. On eating day, just take out and thaw. Warm in a pot on the stove and enjoy!