Cheesy Taco Chili Recipes

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EASY TACO CHILI



Easy Taco Chili image

Easy and satisfying. You can cook on the stove or crock pot if you have more time. Similar to normal chili with a mexican kick. I like to eat mine like a frito pie with fritoes, mexican cheese blend, and sour cream on top.

Provided by megjo77

Categories     Black Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 medium onion
2 (1 ounce) packets ranch dressing mix (dry)
2 (1 1/2 ounce) packets taco seasoning
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (14 ounce) can diced tomatoes
1 (10 ounce) can rotel
2 (15 1/4 ounce) cans white corn

Steps:

  • Brown beef with onions in skillet
  • Drain excess fat.
  • Dump everything (including all juices from cans) in a crock pot.
  • Add seasonings.
  • Cook 2-4 hours on high.

Nutrition Facts : Calories 549.8, Fat 19.4, SaturatedFat 7, Cholesterol 77.1, Sodium 499.7, Carbohydrate 60.5, Fiber 15.4, Sugar 7.1, Protein 37.5

CHEESY TACO CHILI



Cheesy Taco Chili image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

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

Steps:

  • 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).

Nutrition Facts :

CHEESY SKILLET TACO MAC



Cheesy Skillet Taco Mac image

You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together.

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 pound ground chuck
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 cups beef stock
8 ounces elbow pasta, cooked according to package directions
One 8-ounce block sharp Cheddar, shredded
Kosher salt and freshly ground black pepper
Sour cream and chopped green onions, for serving, optional
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

  • Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
  • Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
  • To serve, top with the sour cream and sprinkle with the green onions, if using.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

TACO BELL CHILITO (CHILI CHEESE BURRITO) RECIPE!!!



Taco Bell Chilito (Chili Cheese Burrito) Recipe!!! image

For those of you who live in a place where Taco Bell does not sell their classic Chilito (and judging from Net, this includes alot of places), you can simply make them at home! This recipe is something I developed through trial and error. It is VERY close to the taste of the original. It also has that perfect "chilito" texture. Enjoy!! Important Note: The hot sauce called for in the recipe is Taco Bell's Hot or Mild Sauce (DO NOT USE the Fire sauce) You can make your own Taco Bell Hot Sauce: http://www.recipezaar.com/Taco-Bell-Hot-Sauce-45527

Provided by 856969

Categories     Lunch/Snacks

Time 15m

Yield 3-5 serving(s)

Number Of Ingredients 6

flour tortilla
1/2 lb hamburger
1 tablespoon flour
8 ounces refried beans
shredded cheddar cheese
hot sauce

Steps:

  • Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat.
  • Place hamburger back onto heat and add flour and mix until it is thick.
  • Add the beans and heat through.
  • Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do).
  • Add the cheese, enough to make a big gooey mess, under medium heat.
  • Taste, and you might need to add a little more sauce.
  • Now here is the trick for that 'chilito' texture:.
  • Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to "steam" it.
  • Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face.
  • :.

CHEESY CHILI



Cheesy Chili image

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

CHEESY TACO CHILI



Cheesy Taco Chili image

"My husband, Ron, and I farm," relates Chris Severson of Emerson, Nebraska. "I prepare this chili and take it out to the field during harvest. It's filling, warm and satisfies the hungry field hands' appetites." From Quick Cooking 2006

Provided by The Daycare Lady

Categories     < 30 Mins

Time 25m

Yield 10 , 10 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground beef
1/2 cup onion, chopped
1 lb Velveeta cheese, cubed
1 (16 ounce) jar salsa
1 (16 ounce) can red beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1/2 teaspoon chili powder
1 cup sour cream

Steps:

  • In a large saucepan or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, beans, tomatoes and chili powder. Cook for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10 servings.

Nutrition Facts : Calories 421.8, Fat 25.3, SaturatedFat 13.5, Cholesterol 92.2, Sodium 1240.7, Carbohydrate 23.5, Fiber 4.3, Sugar 7.6, Protein 26.1

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