Can Opener Chili Recipes

Steps:

• In a large skillet or medium sauce pan brown and drain the beef (optionally you a can brown with 1/4 cup each of diced onion, celery and/or green pepper but then its not a can opener recipe any more).
• For faster prep time on the day of the meal the beef can be cooked in advance and frozen, then warmed in the microwave. open all the cans. drain the kidney beans, black beans and corn. combine all ingredients and simmer 5 minutes or until warmed through.

Steps:

• Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with taco seasoning mix; cook the meat with the seasoning for 1 or 2 more minutes.
• Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.

Steps:

• In a microwave-safe bowl combine soup, corn, green onion and chili powder.
• Microwave on high, uncovered, for 4 minutes, stirring half way through.
• Stir in chicken, sour cream, and milk.
• Spread about 1 1/4 cups of chicken mixture in the bottom of a.
• 12x7-1/2x2-inch microwave-safe baking dish. Set aside.
• MIcrowave tortillas on high for 1 minute or till softened.
• Spread about 1/4 cup chicken mixture on each tortilla.
• Top each with 1 tablespoon cheese.
• Roll tortillas up. Place, seam side down, in baking dish.
• Cook, uncovered, on high for 6-8 minutes or till heated through.
• Top with remaining cheese. Cook on high 1 minute more or until cheese melts.
• Garnish with green pepper rings and ripe olives, if desired.