Taco Chili Bowl

Taco Chili Bowl
Yield:
24 servings, 1 filled tortilla bowl (281 g) each

Ingredients

Ingredients Weights Measures
small flour tortillas 2.25 lb. [1 kg] 24 each
Chili
canola oil 2 fl oz [60 g] 1/4 cup [50 mL]
ground beef (90/10) 4 lb. [1.8 kg]
onions, small dice 11 oz. [310 g] 2 cups [500 mL]
garlic, minced 1 oz. [30 g] 1/4 cup [50 mL]
canned crushed tomatoes, drained 2 lb. [900 g] 1 qt. [1 L]
beef stock 32 fl oz [900 g] 1 qt. [1 L]
canned black beans, rinsed 12 oz. [340 g] 2 cups [500 mL]
canned kidney beans, rinsed 12 oz. [340 g] 2 cups [500 mL]
ranch salad dressing mix 2.5 oz. [70 g] 1/4 cup [50 mL]
taco seasoning mix 1.5 oz. [45 g] 1 cup [250 mL]
hot pepper sauce 2 fl oz [60 g] 1/4 cup [50 mL]
Toppings
Philadelphia Light Cream Cheese Product 12 oz. [340 g] 1-1/3 cups [325 mL]
onions, minced 2.75 oz. [78 g] 1/2 cup [125 mL]
KRAFT Shredded Cheddar Cheese 2 oz. [60 g] 1/2 cup [125 mL]
corn tortillas, cut into strips, fried 6 oz. [170 g] 3 cups [750 mL]
avocados, sliced 10 oz. [285 g] 24 slices
fresh cilantro 24 sprigs
small flour tortillas 9 oz. [255 g] 6 each
Chili
canola oil 0.5 oz. [15 g] 1 Tbsp. [15 mL]
ground beef (90/10) 1 lb. [450 g]
onions, small dice 2.75 oz. [78 g] 1/2 cup [125 mL]
garlic, minced 0.25 oz. [7 g] 1 Tbsp. [15 mL]
canned crushed tomatoes, drained 8 oz. [225 g] 1 cup [250 mL]
beef stock 8 fl oz [225 g] 1 cup [250 mL]
canned black beans, rinsed 3 oz. [85 g] 1/2 cup [125 mL]
canned kidney beans, rinsed 3 oz. [85 g] 1/2 cup [125 mL]
ranch salad dressing mix 18 g 1 Tbsp. [15 mL]
taco seasoning mix 11 g 1/4 cup [50 mL]
hot pepper sauce 0.5 fl oz [15 g] 1 Tbsp. [15 mL]
Toppings
Philadelphia Light Cream Cheese Product 3 oz. [85 g] 1/3 cup [75 mL]
onions, minced 2 Tbsp. [30 mL]
KRAFT Shredded Cheddar Cheese 0.5 oz. [15 g] 2 Tbsp. [30 mL]
corn tortillas, cut into strips, fried 1.5 oz. [45 g] 3/4 cup [175 mL]
avocados, sliced 2.5 oz. [70 g] 6 slices
fresh cilantro 2 g 6 sprigs

Directions

Deep FRY flour tortillas, 1 at a time, in tortilla basket to form bowl; drain.

Chili: Heat oil in large saucepan. Add meat; cook until browned. Stir in onions and garlic; cook until onions are translucent. Add remaining ingredients; mix well. Simmer on low heat 30 min., stirring occasionally.

For each serving: Spread 1 Tbsp. (15 mL) cream cheese product onto inside rim of tortilla bowl. Ladle 5 oz. (140 g) Chili into bowl; top with 1 tsp. (5 mL) each minced onions and cheese, 2 Tbsp. (30 mL) tortilla strips, 1 avocado slice and 1 cilantro sprig.

Kraft Kitchens Tips

Substitute
Prepare using Philadelphia Herb & Garlic Cream Cheese Product.

570521 : 145008

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Nutritional Information
Calories
 520
Total fat
 31 g
Saturated fat
 7 g
Cholesterol
 55 mg
Sodium
 1230 mg
Carbohydrate
 38 g
Dietary fibre
 4 g
Sugars
 3 g
Protein
 26 g
Vitamin A
 6 %DV
Vitamin C
 15 %DV
Calcium
 6 %DV
Iron
 30 %DV