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I’m sure you guys remember those amazing cheese tacos with avocado pico I made back during the summer. They were a massive hit. Like crazy wild everyone loved them. And why not? They are amazing. Since we’re deep into autumn now (hellooooooo Daylight Savings), I thought it was time to revive those cheese tacos, but in a more comfort-foodie style: Chili Cheese Tacos!
These little babies make the perfect appetizer, and they whip up in a hurry! I used Kraft Natural Shredded Cheese to make the cheese taco shells, then threw together a very simple chili filling that was more flavor and less sauce, because a super saucy chili would destroy a taco. No one wants that.
No one.
All you really need is a pan, heated to medium, and then throw little piles of cheese in it and let them cook and crisp, like the run-over parts of a grilled cheese sandwich. Delish. Fold them over a wooden spoon to make the shell shape, and let them rest.
While they cool off, whip up the chili. It takes like five minutes. Seriously. So fast. Like lightning. And then you have the perfect appetizer for a perfect autumn evening with friends and family. Impress everyone with some amazing chili cheese tacos that look super gourmet, but are really super easy!
What’s your favorite fall cheese recipe?? I wanna know!
Chili Cheese Tacos
Print Pin RateIngredients
- 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 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
Instructions
- 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.
- 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.
- Stir in the diced tomatoes and liquid, 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.
- Spoon hearty amounts of the chili into each cheese taco shell and serve immediately!
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K. Elizabeth (YUMMommy) says