Heartbreaking Southwest Chili Cheese Tacos Recipe

  • 16 oz Kraft Natural Shredded Cheddar Cheese
  • 1/2 lb Lean Ground Beef
  • 1 Tbsp Tomato Paste
  • 1 C Canned Petite Diced Tomatoes, with liquid
  • 2 Tbsp Heartbreaking Dawns 1542 Southwest Habañero Sauce
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 1/2 C Red Kidney Beans, drained and rinsed
  • 1/2 C Cannellini Beans, drained and rinsed
  1. Heat a large fry pan over medium heat. Once hot, pinch small piles, around 2 tbsp, of cheese into rounds in the pan and allow to cook and crisp up until the cheese has nearly stopped bubbling, about 2 minutes per round. Fold each cheese round over a wooden spoon to create a taco shell shape, them set on paper towels to cool and drain. Repeat until all the cheese has been used.
  2. In a medium fry pan over medium high heat, add the ground beef and cook, breaking up the beef, until browned, around 5 minutes. Add the tomato paste and stir until thoroughly incorporated.
  3. Stir in the diced tomatoes and Heartbreaking Dawns 1542 Southwest Habañero Sauce, then sprinkle with the seasonings and stir until the liquid is absorbed, around 1 minute. Add both beans and stir until incorporated. Adjust seasoning if necessary.
  4. Spoon hearty amounts of the chili into each cheese taco shell and serve immediately!
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This entry was posted in Appetizer Recipes, Beef Recipe, Burger Recipes, Entree Recipes, Soup & Chili Recipes, Tacos. Bookmark the permalink.