Cheesy Taco Chili Recipe

I was stumped on what to make for dinner Saturday night. All I had thawed was a pound of ground beef and a pound of ground pork. I wasn't feeling hubby's Friday night Red Beans n Rice when Stacy suggested chili during the Twitter Party. Since it was snowing earlier in the day, chili sounded great!

Thanks Stacy for such a great dinner idea!!!

This recipe makes a huge pot that's lasted us two days going on three for a family of four! This recipe easily freezes and can be reduced by cutting all the measurements in half. Also Stacy reminded me this can be converted to a Weight Watcher's friendly dish by reducing the cheese and using ground turkey instead of beef. Here's my not-so-Weight Watcher's friendly version of Cheesy Taco Chili.

Ingredients
1 pound Ground Beef
2 packets of Taco Seasoning Powder
1 large can Dice Tomatoes
3/4 cup Dry Rice
1/8 cup Minced Onion
2 cans Chili/Pinto/Kidney Beans
1/3 cup Heavy Cream
4 oz Pepper Jack Cheese
4 oz Velveeta Cheese
Shredded Cheese (optional topping)

Directions

Boil or brown ground beef till cooked through and drain most of the water. Stir in both taco seasoning powder packets, large can of diced tomatoes PLUS one can of water and minced onion. Allow mixture to come to a boil then add the rice. Once rice is almost done add canned beans and allow chili to come to a slow boil. Stir in cream and cheeses until all the cheese has melted thoroughly. Serve with shredded cheese topping.

This is the steaming pot of chili as it's nearly done! YUMMM!

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