Recipe: Mexican Chili

In our house, I keep a little blackboard with a running list of our meals for the next two weeks. It helps me with planning, and I don’t always have to answer the constant question: “What’s for dinner?” thirty two thousand times.

However, sometimes, things get erased or changed. Someone thought it would be funny one day to change “Chili” to “Sam”; “Mexican Sam”. It was quite funny (even Sam thought so). To this day, that is how we refer to this yummy, simple meal.

Mexican Chili

1 pack ground beef
1 can kidney beans, drained and rinsed
1 can romano beans, drained and rinsed
1 can corn, drained
1 can diced or crushed tomatoes
1 cup salsa
1 package taco seasoning
1.5 cups grated cheese
Sour cream

Cook ground beef. Drain fat. Add tomatoes. Stir and cook on medium. Add beans, corn, taco seasoning and 1 cup water. Add salsa. Add salt and pepper. Bring to boil and then turn to low to simmer.

Serve with grated cheese, on top and a dollop of sour cream. Can serve with Tostitos chips or corn chips to dip.

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