Taco Chili Bowl

• 24 each flour tortillas (6 inch)
• Chili
• 1/4 cup canola oil
• ground beef (80/20)
• 2 cups onions, small dice
• 1/4 cup garlic, minced
• 1 qt. canned crushed tomatoes, drained
• 1 qt. beef stock
• 2 cups canned black beans, rinsed
• 2 cups canned kidney beans, rinsed
• 1 cup taco seasoning mix
• 1/4 cup GOOD SEASONS Ranch Dry Mix Salad Dressing
• 1/4 cup TAPATIO Hot Sauce
• Toppings
• 1-1/3 cups PHILADELPHIA Original Cream Cheese Spread, Soft
• 1/2 cup onions, minced
• 1/2 cup VELVEETA Pasteurized Process Cheese Spread - Feather Shred
• 3 cups corn tortillas, cut into strips, fried
• 24 slices avocados, sliced
• 24 sprigs fresh cilantro

1. Deep FRY flour tortillas, 1 at a time, in tortilla basket to form bowl; drain.
2. Chili: Heat oil in large saucepan.
3. Add meat; cook until browned.
4. Stir in onions and garlic; cook until onions are translucent.
5. Add remaining ingredients; mix well.
6. Simmer on low heat 30 min., stirring occasionally.
7. For each serving: Spread 1 Tbsp.
8. cream cheese spread onto inside rim of 1 tortilla bowl.
9. Ladle 5 oz.
10. Chili into bowl; top with 1 tsp.
11. each minced onions and VELVEETA, 2 Tbsp.
12. tortilla strips, 1 avocado slice and 1 cilantro sprig.

flour tortillas, canola oil, ground beef, onions, garlic, tomatoes, beef stock, black beans, kidney beans, taco, seasons, toppings, philadelphia original cream cheese, onions, corn tortillas, avocados, cilantro

Taken from www.kraftrecipes.com/recipes/taco-chili-bowl-144542.aspx (may not work)