Description
You will need:
4 cups water
2 lbs. Lean Ground Beef
1 medium Onion, diced (optional)
Directions:
Brown ground beef and onion, breaking meat into small pieces. Drain off excess fat. Stir in spice packet. Add 4 cups water. Stir well and simmer 15 minutes.
Variations:
Add two 15oz. cans of kidney, pinto or black beans, drained.
Tex Mex Waffles
Serves 5-6.
1 pkg. Plentiful Pantry Cornbread Mix
1 pkg. Plentiful Pantry Chili Fixins
5 C. Water (divided)
2lbs. Ground Beef
1 medium Onion, diced (optional)
Toppings:
Shredded Cheese
Shredded Lettuce
Chopped Tomatoes
Sliced Olives
Sliced Green Onions
Sour Cream
Salsa or Hot Sauce
Directions:
Brown ground beef and onion, breaking meat into small pieces. Drain off excess fat. Stir in spice packet. Add 4 cups water. Stir well and simmer 15 minutes.
Combine 1 cup water with corn bread mix in medium bowl. Stir until moistened. Waffle irons vary in size, so cook waffles according to the instructions for your particular waffle iron.
Top waffles with chili and desired toppings.
Serves 4-6.
1 pkg. Plentiful Pantry Chili Fixins
1lb. Ground Beef
4 C. Water
1 medium Onion, diced
1 – 14.5oz can diced tomatoes
3/4 C canned Kidney Beans, drained and rinsed
10oz. uncooked Elbow Pasta
3/4 C. Cheddar Cheese, shredded
2 Tbsp fresh parsley leaves, chopped (optional)
Directions:Heat olive oil in a large skillet over medium high heat. Add onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in water, chili soup packet, tomatoes and beans; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.
1 pkg. Plentiful Pantry Cornbread Mix
2 lbs. Ground Beef
1 can Chili Beans
1 medium Onion, diced
5 C. Water, divided
Monterey Jack Cheese, shredded
Sour Cream (optional)
Green Onions (sliced, optional)
Brown ground beef and onion, breaking meat into small pieces. Drain off excess fat. Stir in Chili Fixins spice packet and add 4 cups water. Add can of chili beans and stir well. Simmer for 15 minutes.
Preheat oven to 350 degrees. Combine 1 cup water with cornbread mix in medium bowl and stir until moistened.
In a 9×13″ pan, pour chili mixture on the bottom and layer with shredded monterey jack cheese. Then pour the cornbread mixture on top of the shredded cheese and carefully spread it to cover the top.
Bake for 30-35 minutes until cornbread is golden and an inserted toothpick comes out clean. Top with sour cream and green onions if preferred.
Dino Ververis –
Made a killer pot of chili with your seasonings.
Cheri Jones –
Thanks for contacting us! We are so glad that you enjoyed our Chili Fixin’s. It is also killer when paired with our Cornbread! Bon apetit…