Confetti Taco Chili For 16

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 3 lbs lean ground beef
• 2 cups chopped onions
• 2 (1 1/4 ounce) packages taco seasoning mix
• 4 (15 1/2 ounce) cans diced tomatoes and green chilies, undrained
• 2 (15 ounce) cans tomato sauce
• 1 (1 lb) package frozen corn
• 4 (15 1/2 ounce) cans black beans with cumin and chili powder, undrained
• 4 cups chili cheese-flavored corn chips
• 8 ounces shredded cheddar cheese

Recipe

• 1 in 8-quart dutch oven, cook ground 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. bring to a boil. reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.
• 2 stir in beans; return to a boil. reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
• 3 serve or freeze.
• 4 freeze.
• 5 spoon 6 cup of the chili into each of four 6-cup freezer/microwave-safe containers. cool 30 to 45 minutes. cover; refrigerate up to 3 days or freeze up to 2 months.
• 6 thaw 1 containier of the chili in refrigerator for 48 hours, or uncover and thaw in microwave on defrost for 30 to 40 minutes.
• 7 to heat refrigerated or thawed chili, cover loosely and microwave on high for 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.