TEXMEX CHILI RECIPES

CHILI DOG CASSEROLE II RECIPE | ALLRECIPES

Chili Dog Casserole II Recipe | Allrecipes image

This recipe is wonderful for outdoor cookouts, and it can be made ahead. It is loved by young and old alike!

Provided by Maxine Miller

Categories Casseroles

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 4

Ingredients

2 (15 ounce) cans chili with beans
1 (16 ounce) package beef frankfurters
10 (8 inch) flour tortillas
1 (8 ounce) package Cheddar cheese, shredded

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Nutrition Facts : Calories 491.4 calories, CarbohydrateContent 39.4 g, CholesterolContent 61.5 mg, FatContent 28.8 g, FiberContent 5.3 g, ProteinContent 19.7 g, SaturatedFatContent 12.8 g, SodiumContent 1322.5 mg, SugarContent 2.6 g

TEX-MEX CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tex-Mex Chili Recipe: How to Make It - Taste of Home image

Need to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California

Provided by Taste of Home

Categories Dinner Lunch

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired.
Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1030mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 8g fiber), ProteinContent 32g protein. Diabetic Exchanges 3 lean meat

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