For a quick dinner that everyone likes and even feeds a crowd, this is the old standby. With the cooler and wetter days of autumn setting in, my tendency is to cook the warm comfort foods of soups, chili and stews. This recipe is for Chili Nacho Supper and is meant to be served over Fritos. I've cooked it ahead of time and reheated it in a crock pot for gatherings where it was also served over baked potatoes and hot dogs. For a picnic, I had individual Fritos bags with a couple spoonfuls of chili over the chips, topped with lettuce, cheese, sour cream and salsa for a personalized taco salad. This is very versatile and you can come up with a number of ways to serve it.
The ingredients:
2 1/2 pounds ground beef (I used turkey)
3 cans (15 ounces each) tomato sauce
2 cans (16 ounces each) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 envelopes chili mix
2 pounds process American cheese, cubed
1 cup whipping cream
2 packages (16 ounces each) corn chips
sour cream
In a Dutch oven, cook the beef (or turkey) until no longer pink; drain.
Rinse and drain the beans.
Add tomato sauce, beans, tomatoes and chili mix to meat mixture, heat through.
Add cheese and cream.
Cook until the cheese is melted.
Serve over chips. Top with sour cream, if desired.
Yield 14- 16 servings.
Recipe courtesy of Quick Cooking May/June 1999
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