 Chili In Tortilla Bowls
Makes 6 servings
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Image © Publications International, Ltd.
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Chili In Tortilla Bowl
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Ingredients
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1-1/2
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pounds ground turkey or ground beef
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1
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medium onion, chopped
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1
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large red bell pepper, diced
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2
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tablespoons chili powder
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1
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can (19 ounces) red kidney beans, rinsed and drained
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1
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can (11 ounces) whole kernel corn, drained
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1
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jar (1 pound 10 ounces) RAGÚ® Chunky Pasta Sauce
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6
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burrito-size whole wheat, spinach or tomato tortillas
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1
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cup shredded 2% cheddar cheese (about 4 ounces)
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Prep Time
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10 minutes
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Cook Time
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25 minutes
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1. In 12-inch skillet, brown ground turkey over medium-high heat, stirring occasionally. Add onion, red pepper and chili powder and cook, stirring occasionally, 5 minutes or until onion is tender. Stir in beans, corn and Pasta Sauce.
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2. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes.
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3. Meanwhile, using one tortilla at a time, press into a 1- or 2-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
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4. To serve, spoon chili into tortilla bowls, then sprinkle with cheese.
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© Unilever
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Printed
from fbnr.com
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