After going through withdrawals from not cooking this past week, I decided it was time to drag myself into the kitchen. I had already bought the supplies to make this last week since it was on my menu for the week…that is until we all got sick. Somehow I didn’t think this would settle too well. Anyways. I made it today for lupper (late lunch-early dinner). It was good. Had a little kick to it, but not too much for us to handle since some of us are still getting over the colds.
I used 2 cans of chili beans instead of pinto (just not a big fan of pinto beans) and substituted 1 of the cans of tomatoes with chiles for regular diced tomatoes. It ended up seeming like just a twist on regular chili. Probably because of the substituted beans. But it was still very yummy. Its great covered in shredded cheese, sour cream and crushed chips (doritos, tortilla, or fritos) and with cornbread on the side.
I found this recipe in a Christian Woman’s Magazine from Sept/Oct 2009.
1 lb ground meat, browned
2 cans tomatoes with green chiles
2 cans pinto beans
1 can corn
1 pkg taco seasoning mix, dry
1 pkg Hidden Valley Ranch dressing, dry
Do not drain veggies. Mix all together and cook long enough to season. Serve over rice.