10 pounds ground beef
2 tablespoons chili powder
2 tablespoons garlic powder
3/4 teaspoon ground cumin
1/3 cup chopped carrots
1 onion, minced
1 lemon, juiced
1 (10 ounce) can pinto beans, drained
4 cups water
1 (8 ounce) package frozen mixed vegetables
2 cups cubed onion
1 (1 pound) package chili beans
2 cups crushed corn tortilla chips
1 (14 ounce) can kidney beans, drained
1 (4 ounce) can tomato paste
1 teaspoon salt
In a medium-sized pot, heat beef and chili over medium-high heat.
In a large skillet, brown beef over medium heat. Reduce heat to medium-low, and cook 5 minutes longer, stirring often, until brown. Reduce heat to medium-low; add garlic powder, chili powder, and garlic salt. Stir fry until tomato mixture reaches desired consistency.
Add carrots and onion; cook 5 minutes. Remove carrots from pan, and stir in the meat. Return beef mixture to pan, and cook 2 to 4 minutes more. In a medium saucepan, combine mixed vegetables, mixed vegetables, meat mixture and tomato chili. Bring to a boil; return mixture to a boil, stirring constantly. Reduce heat to low; simmer glaze in warm water until thickened.
Mix fresh mixed vegetables, meat mixture, tomato chili and corn tortilla chips in a 2 quart casserole dish. Sprinkle with crushed beans. Top with kidney beans, tomato paste and salt.
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