This recipe comes from a Publix insert in the AJC Sunday newspaper.
TACO CHILI
Active prep time: 15 minutes
Cooking time 20 minutes to 4-8 hours depending on heating method
8 Servings
Ingredients
1 1/2 lbs. ground beef
1 (1 oz) packet taco seasoning mix
1 (15.25 oz) can Southwestern corn with peppers
1 (15.25 oz) can hominy
2 (10 oz) cans diced tomatoes with green chilies
1 (15-16 oz) can chili beans in sauce
1 (15-16 oz) can red kidney beans
1 (10 oz) can mild enchilada sauce
Chopped cilantro (optional)
Steps
1. Preheat large, nonstick saute pan on mediium-high 2-3 minutes. Place beef in pan (wash hands afterward.)
Brown 5-7 minutes, stirring to crumble meat until no pink remains. Stir in taco seasoning. Remove meat from pan.
2. Drain corn and hominy.
3. Combine all ingredients in one of the following pans to use 1 of 2 heating methods.
a. Quick cook: Using a stockpot to simmer 18-20 minutes on the stovetop until beef reaches 160 degrees F.
b. Slow cook: Using a slow cooker by coverng and heating on high 3-4 hours (or LOW 6-8 hours) until beef is 160 degrees F.
4. Serve topped with cilantro if desired (or your choice of shredded cheese, sour cream, diced avocado or tomato.)
Personally, I would leave out the hominy and add a can of refried beans (nonfat variety available from Kroger or Walmart) whether with or without beef.
Especially for vegetarians, refried beans would be a great substitute for the beef and would require less cooking time. Without beef, taco seasoning
would be stirred into the refritos at the beginning before combining with other ingredients.
Amount per serving: Calories 350, Total Fat 11 grams, Saturated Fat (with beef) 3.5 grams, Trans Fat .50 gram, Cholesterol 50 milligrams,
Sodium 1330 milligrams (less if you use lower sodium versions of beans or tomatoes, but higher if you top with sour cream), Carbs 39 grams,
Fiber 6 grams, Total Sugars 6 grams (incl. 1 g added sugars), Protein 23 grams, Calcium 6%, Iron 20% (lower without beef), Potassium 15%.
