Friday, October 23, 2015

Mexican Chilli: Taco meat has a second life!!

Left overs they can be so annoying or so amazing depending on what you can think up to do with them!  A few days ago, I made some tacos and since it's just the two of us for the most part, we had leftover meat.  Last night I was starving coming home from work and I thought about something with corn, lots of flavor, and beefy....voila!  I got home and before I even changed out of my work clothes, I got to work on my creation.  First I got out a deep frying pan and sauteed some onions in a bit of vegetable oil, then when they were transparent, I added the corn, black beans, diced tomatoes, and leftover taco meat.  With everything in the pot, I just let it simmer for about 30 minutes.  Oh, I added another Tbsp of my taco seasoning to give all the beans, corn, and tomatoes some flavor, there wasn't enough seasoning in the taco meat to give the entire product good hearty flavor.  When my husband came home, he was hit with the smells of a delicious mexican chilli!   

Here's the recipe:

Mexican Chili
Half of a medium onion, diced
1 Tbsp, vegetable oil or unsalted butter
1 can, undrained black beans, (American's Test Kitchen recommends Goya beans)
1 can of whole kernal corn, drained
1 can of diced tomatoes, drained...slightly
1/2 lbs of Taco meat  ( I prepare mine with my own taco seasoning)
1 - 2 Tbsp of taco seasoning

Saute onion in oil until transparent, add the remaining ingredients and let simmer for 30 minutes.

Serve hot and enjoy!

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