The Painted Apron
A delicious and hearty taco chili roll bowl featuring lean ground beef, taco seasoning, and vegetarian chili, all served in a toasted edible roll bowl. Perfect for a quick and comforting meal with bold Tex-Mex flavors.
Ingredients
Main ingredients
- 10 oz Lean ground beef
- 3 tablespoon Taco seasoning mix divided
- 0.5 cup Water
- 15 oz Vegetarian Fat Free Chili canned
- 1 can Cream of Tomato Soup
- 0.5 medium Onion chopped
- 0.5 medium Red pepper chopped
- 1 small can Corn optional
- To taste Salt
- To taste Pepper
Serving
- 4 Sturdy rolls for serving as bowls
Instructions
Instructions
- Heat a large skillet on medium and cook ground beef until browned. Drain the extra fat.
- Add 2 tablespoons taco seasoning and 0.5 cup water to beef. Stir and let simmer until sauce thickens.
- Add Vegetarian Fat Free Chili, Cream of Tomato Soup, chopped onion, red pepper, and optional corn. Stir well.
- Let the mixture simmer gently for about 20 minutes, stirring occasionally.
- Finish seasoning with salt, pepper, and remaining 1 tablespoon taco seasoning. Taste and adjust seasoning.
- Slice open sturdy rolls and hollow out the insides to create bowls. Toast rolls in a 350°F oven for 5-8 minutes or use a toaster.
- Fill toasted roll bowls with the taco chili mixture and serve hot.
Notes
Store leftover chili in airtight containers in the fridge up to 1 week or freeze for longer storage. Reheat gently with a splash of water. Keep rolls separate until serving to avoid sogginess.