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Taco Chili Bowl

Taco Chili Bowl
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
flour tortillas (6 inch) - 24 each
Chili
canola oil 2 fl oz 1/4 cup
ground beef (80/20) 4 lb. -
onions, small dice 11 oz. 2 cups
garlic, minced - 1/4 cup
canned crushed tomatoes, drained 2 lb. 1 qt.
beef stock 32 fl oz 1 qt.
canned black beans, rinsed 12 oz. 2 cups
canned kidney beans, rinsed 12 oz. 2 cups
taco seasoning mix 1.5 oz. 1 cup
GOOD SEASONS Ranch Dry Mix Salad Dressing - 1/4 cup
TAPATIO Hot Sauce 2 fl oz 1/4 cup
Toppings
PHILADELPHIA Original Cream Cheese Spread, Soft 12 oz. 1-1/3 cups
onions, minced 2.75 oz. 1/2 cup
VELVEETA Pasteurized Process Cheese Spread - Feather Shred 2 oz. 1/2 cup
corn tortillas, cut into strips, fried 6 oz. 3 cups
avocados, sliced 10 oz. 24 slices
fresh cilantro - 24 sprigs

Directions

DEEP FRY flour tortillas, 1 at a time, in tortilla basket to form bowl; drain.

CHILI:
HEAT oil in large saucepan. Add meat; cook until browned. Stir in onions and garlic; cook until onions are translucent. Add remaining ingredients; mix well. Simmer on low heat 30 min., stirring occasionally.

FOR each serving: Spread 1 Tbsp. cream cheese spread onto inside rim of 1 tortilla bowl. Ladle 5 oz. Chili into bowl; top with 1 tsp. each minced onions and VELVEETA, 2 Tbsp. tortilla strips, 1 avocado slice and 1 cilantro sprig.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Substitute
Prepare using any savory flavor of PHILADELPHIA Cream Cheese Spread, such as Chive & Onion, or Garden Vegetable.
K:63442v01:144542
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Nutritional Information

Nutrition Information

Calories
 430
Total fat
 24 g
Saturated fat
 7 g
Cholesterol
 55 mg
Sodium
 880 mg
Carbohydrate
 33 g
Dietary fiber
 5 g
Sugars
 5 g
Protein
 22 g
Vitamin A
 10 %DV
Vitamin C
 10 %DV
Calcium
 10 %DV
Iron
 20 %DV