Chili Cheese Tacos
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Chili Cheese Tacos
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 16 oz Kraft Natural Shredded Cheddar Cheese
- ½ lb lean ground beef
- 1 Tbsp tomato paste
- 1 C canned petite diced tomatoes with liquid
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp garlic powder
- ½ C red kidney beans drained and rinsed
- ½ C cannellini beans drained and rinsed
Instructions
- Heat a large fry pan over medium heat. Once hot, pinch small piles, around 2 tbsp, of cheese into rounds in the pan and allow to cook and crisp up until the cheese has nearly stopped bubbling, about 2 minutes per round. Fold each cheese round over a wooden spoon to create a taco shell shape, them set on paper towels to cool and drain. Repeat until all the cheese has been used.
- In a medium fry pan over medium high heat, add the ground beef and cook, breaking up the beef, until browned, around 5 minutes. Add the tomato paste and stir until thoroughly incorporated.
- Stir in the diced tomatoes and liquid, then sprinkle with the seasonings and stir until the liquid is absorbed, around 1 minute. Add both beans and stir until incorporated. Adjust seasoning if necessary.
- Spoon hearty amounts of the chili into each cheese taco shell and serve immediately!
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