Tuesday, June 16, 2009

Fix It Or Forget It Tuesday's

Another Tuesday, another family meal...

With my father visiting right now, it brings my total to 6 members to cook for and some of them have hearty appetites!

As you could imagine, I'm poking through my Kraft food magazine's again for simple recipes that would feed my entire family on a budget. I'll have to admit that I was a bit skeptical when I prepared this chili for the first time but, it is actually quite tasteful. I say "Fix it", my whole family loves this chili and it couldn't be easier to make. The best part? You could use the crock pot (Slow cooker)!

Now, I personally double-triple the recipe and usually have leftovers for lunch. I also include a couple teaspoons of cummin powder for extra seasonings, omitted the onions and substituted the brand of salsa.

1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.

COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).

STIR just before serving. Serve topped with the cheese.

You can find this recipe along with others here:



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