Southwestern Chili Recipe
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Green chiles and corn brings the flavors of the Southwest to this chili recipe. Make a double batch and use leftovers to make the tortilla casserole.
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1 pound lean ground beef
1 package McCormick® Tex-Mex Chili Seasoning Mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) kidney, pinto
black beans, undrained
1 can (8 3/4 ounces) whole kernel corn, drained
1 can (4 1/2 ounces) chopped green chiles
Assorted toppings, such as shredded cheese, sour cream, chopped onions, tomatoes or cilantro
1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in Seasoning Mix, tomatoes, beans, corn and green chiles. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Serve with desired toppings.
Southwestern Chili Tortilla Bake:
Prepare chili as directed. Cover bottom of greased 11x7-inch baking dish with 3 flour tortillas (8-inch). Layer with 1/2 of the chili mixture and 1 cup shredded Cheddar cheese. Repeat tortilla, chili and cheese layers. Bake in preheated 350°F oven 30 minutes or until heated through. Makes 8 servings.
chili flavored beans
McCormick® Chili Powder
McCormick® Garlic Powder
(15 ounces) kidney beans
(15 ounces) tomato sauce
White Chicken Chili
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