Tuesday, December 14, 2010

Cheddar Melt Chili

I usually don't hand out food that I haven't ever made before, but I had this one up my sleeve for supper for us this week and it turned out I had a friend that needed it more then me. You know those days - when you come home and have had the worst possible day and you just don't want to deal with cooking? It was one of those days - so I whipped up this little dish and it was hopefully a hit for her and her family!! You can bet that it will be back on the menu plan for our family soon, because it sounds really good! :)

(Side Note: It did go back on the menu and it was wonderful! Very hearty!!)

Cheddar Melt Chili
(recipe found at www.bettycrocker.com)

1 pound ground beef
1 1/3 cups hot water
1 box Hamburger Helper cheddar cheese melt
1 cup salsa
1 2/3 cups milk
1/4-1/2 teaspoon chili powder
2 cans (15 ounces each) spicy chili beans in sauce, undrained
3/4 cup shreddded cheddar cheese
1 large tomato, chopped

In a 4 quart Dutch oven, cook beef over medium high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in hot water, sauce mix and uncooked pasta, salsa, milk, chili powder and beans. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; stir. Sprinkle each serving with cheese and tomato.

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