Cheddar Melt Chili Recipes

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CHEDDAR MELT CHILI



Cheddar Melt Chili image

This ground beef dish gets its heat from three different sources-salsa, beans and chili powder. Hamburger Helper® dinner mix makes it easy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 1/3 cups hot water
1 box Hamburger Helper™ Cheddar cheese melt
1 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1 2/3 cups milk
1/4 to 1/2 teaspoon chili powder
2 cans (15 oz each) spicy chili beans in sauce, undrained
3/4 cup shredded Cheddar cheese
1 large tomato, chopped (about 1 cup)

Steps:

  • In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.
  • Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 65 mg, Fat 1, Fiber 7 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2080 mg, Sugar 12 g, TransFat 1 g

CHEESY CHILI



Cheesy Chili image

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

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