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Name: Chili Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Garlic Granules Schwartz; 1/4 ts Cinnamon Schwartz; 2 tb Tomato puree; 1 lb Minced beef (450g); 1 1/2 ts Ground Cumin Schwartz; 1 tb Cooking oil; 1 14-oz can tomatoes chopped; 1 1/2 ts Hot Chili Powder Schwartz; 2 ts Oregano Schwartz; 1 14-oz can kidney beans; Salt to taste; 1 Green pepper sliced; 1 lg Onion sliced

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INGREDIENTS

1/2 ts Garlic Granules ; Schwartz
1/4 ts Cinnamon ; Schwartz
2 tb Tomato puree
1 lb Minced beef ; (450g)
1 1/2 ts Ground Cumin ; Schwartz
1 tb Cooking oil
1 14-oz can tomatoes ; chopped
1 1/2 ts Hot Chili Powder ; Schwartz
2 ts Oregano ; Schwartz
1 14-oz can kidney beans
Salt to taste
1 Green pepper ; sliced
1 lg Onion ; sliced

Servings

INSTRUCTIONS

MMMMM--------------------------TO SERVE------------------------------- 8 Taco shells; (8 to 12) Shredded lettuce 1/4 pt Soured cream; (150ml) 4 oz Mature Cheddar cheese - -grated.; (100g) Heat the oil in a large frying pan and fry the onion and pepper to soften. Add the minced beef and Garlic Granules and fry until browned. Stir in the tomatoes, kidney beans, tomato puree, spices, Oregano and salt. Simmer uncovered for 20-30 minutes, stirring occasionally. To serve, heat the taco shells in a warm oven for 2-3 minutes. Divide the chili beef mixture between the shells, garnishing with shredded lettuce, soured cream and grated Cheddar cheese. Quantity: Makes 8 - 12 Tacos

NOTES

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Chili Tacos

1/2 ts Garlic Granules Schwartz
1/4 ts Cinnamon Schwartz
2 tb Tomato puree
1 lb Minced beef (450g)
1 1/2 ts Ground Cumin Schwartz
1 tb Cooking oil
1 14-oz can tomatoes chopped
1 1/2 ts Hot Chili Powder Schwartz
2 ts Oregano Schwartz
1 14-oz can kidney beans
 Salt to taste
1 Green pepper sliced
1 lg Onion sliced

MMMMM--------------------------TO SERVE-------------------------------      8    Taco shells; (8 to 12)           Shredded lettuce    1/4 pt Soured cream; (150ml)      4 oz Mature Cheddar cheese -           -grated.; (100g)   Heat the oil in a large frying pan and fry the onion and pepper to  soften. Add the minced beef and Garlic Granules and fry until  browned. Stir in the tomatoes, kidney beans, tomato puree, spices,  Oregano and salt. Simmer uncovered for 20-30 minutes, stirring  occasionally.    To serve, heat the taco shells in a warm oven for 2-3 minutes. Divide  the chili beef mixture between the shells, garnishing with shredded  lettuce, soured cream and grated Cheddar cheese.    Quantity:    Makes 8 - 12 Tacos

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Nutrition

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Serving Size: 1 Serving (1526g)
Recipe Makes: 1

Calories: 1681
Calories from Fat: 807 (48%)

Amt Per Serving		% DV

	Total Fat 89.7g	120 %
	Saturated Fat 30.4g	152 %
	Monounsaturated Fat 41.6g
	Polyunsanturated Fat 8.5g
Cholesterol 258.6mg		80 %
Sodium 1657.8mg		57 %
Potassium 3818.6mg		100 %
Total Carbohydrate 98.9g		29 %
	Dietary Fiber 32.4g	130 %
	Sugars, other 66.4g
Protein 121.8g		174 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1681

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