Chili on the Half-Shell

Provided by Woman's Day

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Viewed 19 Times

Prep: 5 mins
Cook:
Ready in: 15 mins

Serves:

Ingredients

2 cups thawed Browned Ground
1 can (28 oz) crushed tomatoes
1 can (4.5 oz) chopped green chiles
3 Tbsp 1 Step Tex-Mex Chili Beef Seasoning (from your market’s spice section)
2 ripe Hass avocados
2 cups shredded lettuce
Toppings: shredded Cheddar cheese, corn chips, sour cream and chopped onion
Browned Ground
3 lb very lean ground beef
11/2 cups chopped onions
1 Tbsp minced garlic

Cooking Instructions

Put Browned Ground, tomatoes, chiles and seasoning into a large saucepan. Bring to a boil, reduce heat and simmer uncovered 3 minutes to develop flavors.

Meanwhile halve, peel and pit avocados.

Divide lettuce between 4 serving bowls. Top each with an avocado half, chili and Toppings.

For Browned Ground:

Put ingredients in a 5-qt pot. Cook over medium-high heat, breaking up clumps of meat with a wooden spoon, 6 minutes or until beef is browned.

Cool slightly, then place 2 cups in each of 4 gallon-size ziptop food bags. Press out air, seal and freeze flat.

Browned Ground: Kirstie Pedley of Owensboro, KY, uses this mixture as a starting point when she makes tacos, meat sauce, chili or any recipe that starts with browned ground beef.