This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Fajita Chili
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- #46321
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/4 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
2 cans (15 1/4 ounce size) kidney beans, drained
1 pound shredded, cooked pork or beef
1 can (14 1/2 ounce size) whole peeled tomatoes, undrained and cut up
1 cup fajita marinade (liquid)
1 can (7 ounce size) whole kernel corn, drained
1/2 cup tomato juice or beer
2 teaspoons chili powder
directions
In a large skillet, saute onion and bell pepper in oil 10 minutes or until tender. Stir in kidney beans, shredded meat, tomatoes, fajita sauce, corn, tomato juice and chili powder. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes.
added by
AutumnLou
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 28, 2017
For six servings, this seemed a little light on the meat (for being a chili recipe), so I used a combined pound of store-bought fajita meat and a pound of ground beef. That worked great! Using an entire bottle of store-bought fajita marinade seemed a little excessive. The smokey flavor of the liquid over-powered the rest a little and made it all a little soupy, or liquidy. More than I would have preferred, anyway. You could halve that amount and still have good flavor. For the "tomato juice or beer" option, I used V-8 Juice and that was a fine substitution. Ultimately it came out alright and was a tasty dinner that wasn't hard to make. Perfect for a weeknight with family.