Taco Chili

Whats for Dinner

• Slow Cooker Taco Chili – spicy, but kid friendly
  
• Veggie Dippers with Seasoned Sour Cream
• Cheesy Corn Bread Toppers
• Pineapple Upside Down Sundaes

Taco Chili
 
Ingredients:

• 2 cups chopped onions
• 1 packet taco seasoning
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 2 tsp garlic salt
• 1 15-oz can of tomato sauce
• 1 14.5 oz can of diced tomatoes with their juices
• 1 tbsp brown sugar
• 1 slice white sandwich bread, torn into pieces
• 2 tbsp whole milk
• 1 pound lean ground beef
• 1 cup frozen corn
• Shredded cheese, sour cream, and sliced green onions for serving (optional)
• Bag of tortilla chips for scooping (optional)

In a medium-sized glass bowl, microwave the onions, taco seasoning, tomato paste, oil, and garlic salt, stirring occasionally, until onions are softened. Approximately 5 minutes. Add to crock pot.
Add tomato sauce, diced tomatoes and juice, and brown sugar into crock pot.
In a large bowl, mash the bread and milk into a paste using a fork. Using your hands, combine with the ground beef and some black pepper. Stir the ground beef into the mixture inside the crock pot. Be sure to break up any large pieces.
Cover and cook until beef is tender, 6-8 hours on low or 3-5 hours on high.
Strain the fat from the top of the chili using a large spoon. Add the frozen corn and let sit to warm through, 5 minutes. (OR you can leave the corn out and let the dinner recipient add it themselves so it stays crunchy.)

 

Cornbread Toppers

Ingredients:

• 1 box of Jiffy cornbread mix (including the milk and eggs it calls for)
• 1 cup of shredded cheese (I used sharp cheddar)
• salt & pepper

Follow the instructions on the box of Jiffy mix. Add the shredded cheese, salt and pepper to the mix. Spray a large cookie sheet with cooking spray. Drop 6 large spoonfuls of batter onto the sheet like you would a drop cookie. Bake according to the Jiffy instructions.

 

Pineapple Upside Down Sundaes

Ingredients:

• 1 can of crushed pineapple, juices reserved
• 1 tbsp butter
• 1/2 cup of brown sugar
• 1/4 cup of reserved pineapple juices
• 2 tbsp of orange juice
• Vanilla ice cream
• Frozen pound cake
• Jar of cherries & canister of whipped cream (optional)

Melt the butter in a medium saucepan. Stir in the brown sugar and juices. Heat until the sugar dissolves. Add the pineapple and bring to a gentle boil.
Simmer for 2 minutes until sauce thickens. Remove from heat and let cool slightly before packaging in container for transportation.
To serve: Scoop ice cream into bowls. Top with pineapple sauce, broken chunks of pound cake, and a cherry on top.