Confetti Taco Chili for 16

Ingredients

Directions

1. 1

   In 8-quart dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.

2. 2

   Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

3. 3

   Serve Or Freeze.

4. 4

   Freeze.

5. 5

   Spoon 6 cup of the chili into each of four 6-cup freezer/microwave-safe containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.

6. 6

   Thaw 1 containier of the chili in refrigerator for 48 hours, or uncover and thaw in microwave on defrost for 30 to 40 minutes.

7. 7

   To heat refrigerated or thawed chili, cover loosely and microwave on high for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.