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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

TACO CHILI Recipe

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This recipe for TACO CHILI is from The Monette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb ground beef
2 (10 oz) cans diced tomatoes with chiles, undrained
1 can chili beans in sauce (15-16 oz), undrained
1 can red kidney beans (15-16 oz), undrained
1 (15.25 oz) can Southwest corn with peppers, drained (Mexicorn)
1 (15.5 oz) can hominy, drained
1 (10 oz) can mild enchilada sauce
1 packet taco seasoning mix (about 1 oz)
Directions:
Directions:
1. Preheat large, nonstick saute' pan on medium high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
2. Combine remaining ingredients in slow cooker, stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
I have made this recipe in a pot on the stove after work and had it ready to serve within the hour. It does not have to be made in a crockpot, if you do not want to.

 

 

 

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