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Mexican Cheesy Taco Chili
The weather is definitely beginning to change and there is definite nip in the air. Fall is here now and grilling is most likely a thing of the past for many. Here I am just beginning to break out the old crock pot and my recipes that i have perfected to be tried and true favorites for my family. One such recipe that comes to mind is Mexican Cheesy Taco Chili.
Those who follow me and have read my other recipes know that I am true lover of Mexican cuisine. So it would make sense that my chili recipe would include some aspects of my favored type of food. A few years back I searched for a chili recipe, because my husband loves this dish, but I am not a huge fan of just regular chili.
So, when I came across Taco Chili, my curiosity was piqued. Then, I thought about adding more cheese to this dish and that is when Mexican Cheesy Taco Chili was born. It is a hit in our home, hope you too try it out and enjoy!!
More Mexican Inspired Recipes:
- Healthy Children's Meal: Veggie Bean Tacos
This hub is a recipe for Veggie Bean Tacos. this recipe is both delicious and healthy too.
- Top 3 Sunday Football Dips for Chips
This article is written with three different recipes for dips. These dips are made and eaten in my house traditionally on Sundays during football season. So from our house to yours!!
- 1 Pound Lean Ground Beef
- 1 15 oz. Can Diced Tomatoes, Del Monte with Zesty Mild Green Chilies
- 1 15 oz. Can whole Kernel Corn, Undrained
- 1 1.25 oz. Taco Seasoning Mix, I use McCormick
- 1 Bag or 8 oz. Shredded Taco Cheese, Sargento Chef Blends
- 1 15 oz. Can of beans with chili gravy, Goya
- In a large skillet cook ground beef until meat is brown. Drain off fat.
- In your crock pot combine the meat, diced tomatoes, beans with chili gravy, undrained corn, and taco seasoning mix.
- Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
- When serving you can serve over any rice of your choosing. I put a generous amount of rice first, then sprinkle a bit of cheese on top of the rice. Then put your Taco Chili on top of cheese and rice. Then top it off with sour cream and more cheese. Now you are ready to dig in to your Mexican Cheesy Chili and enjoy!!
About the Author:
Janine is a freelance writer and mom of two. She is known for being a stay at home mom to two beautiful little girls right now. Life can totally get hectic and has learned to perfect and improvise at meal times, because of this. You can checkout her profile and more of her scrumptious recipe articles here.
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© 2012 Janine Huldie