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Cheesy Chili
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Using this recipe as a guide, you can adjust intensity and texture by varying your ingredients. Some brands of Mexican blended cheeses have taco seasonings to add more heat; others have a greater variety of cheeses in the mix for a milder outcome. Select a bean that suits your fancy: Pinto, kidney or black beans all work well.
This recipe comes from Ali Mills of Marietta. I called it Cheesy Chili, since Mills adds the cheese into the mixture as it's cooking. If desired, add a sprinkle for garnish, too.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1 1/2 pounds lean ground beef
1 (1.25-ounce) package low-sodium taco seasoning, or to taste
1 cup shredded Mexican blend cheese
1 1/2 cups salsa
2 (15-ounce) cans pinto, kidney or black beans, rinsed and drained
Instructions:
In a large skillet or pot, preferably nonstick, over medium-high heat, combine beef and taco seasoning. Brown the beef for 6 to 8 minutes, stirring frequently to break up the meat. Drain if needed. Reduce heat to medium, add cheese and stir until melted. Add salsa and beans and stir to combine. Simmer for 10 minutes, stirring occasionally.
Notes:
Because cheese is melted directly into the mixture, I took the precaution of using a nonstick pot for easy cleanup.
Nutrition:
Per serving: 773 calories (percent of calories from fat, 53), 49 grams protein, 42 grams carbohydrates, 10 grams fiber, 45 grams fat (20 grams saturated), 153 milligrams cholesterol, 1,147 milligrams sodium.
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