Confetti Taco Chili for 16

Chili-cheese-flavored corn chips dot the top of this seasoned chili that can be made ahead of time and refrigerated or frozen.
Clock icon
40 Minutes Prep
40 Minutes Total


Ingredient List
  • Small check mark in a circle icon 3 lb lean (at least 80%) ground beef
  • Small check mark in a circle icon 2 cups chopped onions (4 medium)
  • Small check mark in a circle icon 2 packages (1 oz each) Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon 4 cans (15.5 oz each) diced tomatoes with green chiles, undrained
  • Small check mark in a circle icon 2 cans (15 oz each) tomato sauce
  • Small check mark in a circle icon 1 bag (1 lb) frozen whole kernel corn, if desired
  • Small check mark in a circle icon 4 cans (15.5 oz each) southwestern black beans with cumin and chili spices, undrained
  • Small check mark in a circle icon 4 cups chili cheese-flavored corn chips (about 7 oz)
  • Small check mark in a circle icon 2 cups shredded Cheddar cheese (8 oz)
Preparation
  1. In 8-quart Dutch oven, cook beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Heat to boiling. Reduce heat to medium; cook 10 to 15 minutes, stirring occasionally, until corn is tender.
  2. Stir in beans; heat to boiling. Reduce heat to medium; cook about 10 minutes, stirring occasionally, until thoroughly heated and flavors are blended.
  3. Spoon 6 cups of the chili into each of four 6-cup freezer/microwavable containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
  4. Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost 30 to 40 minutes.
  5. To heat refrigerated or thawed chili, cover loosely and microwave on High 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.
Expert Tips
  • Don’t have the tomatoes with green chiles? Use 4 (15.5-oz) cans tomatoes and 2 (4.5-oz) cans Old El Paso® chopped green chiles instead.
  • To reduce sodium in each serving by about 380 milligrams, use reduced-sodium taco seasoning and tomato sauce. You can also omit the corn chips and lower the sodium an additional 70 milligrams.
Nutrition
Calories505(Calories from Fat180),Total Fat20g(Saturated Fat7g,),Cholesterol65mgSodium1430mgTotal Carbohydrate57g(Dietary Fiber10g Sugars15g),Protein34g;% Daily Value*:Vitamin A26%;Vitamin C20%;Calcium20%;Iron34%; Exchanges:2 Starch; 1 Other Carbohydrate; 4 Lean Meat; 1 1/2 Fat; Carbohydrate Choices:3
*Percent Daily Values are based on a 2,000 calorie diet.