5/25/15

Semi Homemade Makeshift Taco Chili!

This recipe is our adaptation of the Taco Chili Recipe we found HERE

Ingredients:
2 - 15oz cans of light red kidney beans - well rinsed
2 - 15oz cans of pinto beans - well rinsed
1 - 10oz can of petite diced tomatoes with green chili & onion
1 - 28oz can of omato sauce
1 - 15oz can of Italian diced tomatoes
1 - 15oz can of petite diced tomatoes
1 - frozen roma tomato chopped
1 - cup frozen collard greens
1 - cup frozen cut leaf spinach
3 - TBSP taco seasoning (ours is homemade)
1 - packet Ranch Dip Mix
3 - cups of water
1/2 - pound of pre-cooked ground pork (ours was left over from nachos from yesterday)

Optional:
shredded cheese
sour cream
chips
tomato
onion
bell pepper
olives etc

Directions:
  First drain and rinse all beans to remove the excess salt from the canned beans.  Add ALL ingredients into your stock pot (or crock pot) at the same time (if doing in the crock pot cook on low 4-6 hours or on high 2-3 hours) on the stove top it takes about 20-30 minutes in total.

  This portion size will make approximately 10 - 2 cup servings


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