- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 345.8
- Total Fat: 19.1 g
- Cholesterol: 0.0 mg
- Sodium: 529.1 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.3 g
- Protein: 21.1 g
Rumbamel's Freezer Taco ChiliSubmitted by: RUMBAMEL
IntroductionI got this recipe from The Freezer Cooking Manual form The 30 Day Gourmet and changed the kidney beans to red beans and the canned corn to frozen. I also use low sodium taco seasoning. This is easy and tastes great. It makes about 12 - 1 cup servings. I got this recipe from The Freezer Cooking Manual form The 30 Day Gourmet and changed the kidney beans to red beans and the canned corn to frozen. I also use low sodium taco seasoning. This is easy and tastes great. It makes about 12 - 1 cup servings.
-2 1/4 lbs of 80/20 ground chuck (this is what I had at the time) It calls for 2 lbs of lean ground beef
-1 package of 40 % less sodium Old El Paso taco seasoning
-1 -28 oz can of crushed tomatoes, undrained (or diced if you prefer)
-15 oz of salsa of your desired hotness
-1 -16 bag of frozen corn (no need to defrost)
-1-15.5 oz can red beans, undrained (I used walmart's because they have no added sugar)
-1-15 oz can black beans, rinsed and drained (this actually helps with the gas they might give you)
Meanwhile, mix the remaining ingredients (taco seasoning, tomatoes, salsa, corn and two types of beans) in a large bowl. When the meat is down and drained, add it to the mix and stir well.
If you are freezing this recipe go ahead and label the containers you are putting it in and divide however you like. I used two 1 gallon freezer bags and they were too big so I think I will try smaller ones next time.
Otherwise, heat until hot and bubbly. I ate my 1 C serving with a tablespoon of lite sour cream and some salsa chips (neither is calculated in the nutritional information).
This makes 12 -1 C servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RUMBAMEL.