Cool weather is finally here and everyone is eating chili again but if you are a Mexican food lover as I am, you may just wanna give this a shot. Its wonderful!

CREAMY TACOS...Heres what you will need.

1. 1 lb. of ground chuck
2. 1 med. to lg. sized onion (or a bag of the frozen chopped onion work well and will save you time and tears)
3. 2 lg. cans of sliced tomatos (or 4 small cans)
4. 1 bag of taco or enchilada seasoning
5. 1 bottle of Tabasco sauce
6. 1 lg. box of velveeta cheese
7. 3/4 cup of evaporated milk
8. 1 tbls. of sugar
9. Lg. bag of frito lays (I prefer the small sized chips but the large scoop size will do just fine)
10. A little water

In a deep skillet, slowly brown your lb. of ground chuck. I like to chop mine up very fine while browning with a potatoe masher but be careful not to damage your pan.
When your beef is nice and browned, strain the grease from your pan and transfer the beef into a large chili making pot. Add about 1/2 cup of water and then add your seasoning mix and chopped onion. (You will want to use about 1 cup of chopped onion.) Let it simmer for about 10-12 minutes stirring several times so it don't burn or get too crispy.
Then you will want to add the cans of tomato. (Instead of two large cans, you can use one large and one small can depending on the size of your chili pan.) Then you will want to add about 1/4 of the bottle of Tabasco sauce (1/3 if you want it really hot) and your 1 table spoonfull of sugar. Stirring often as you go...
Next add the 3/4 can of evaporated milk. Now you will want to cut your velveeta cheese. You are going to use about 1/2 to 3/4 of the box, again depending on your pan 's size. You will want to cut up the cheese into chunks so that it will melt faster and stirring as you go.
Then let it cook just as you would a pot of chili for about 15-20 minutues and continue stirring often.
Serve over top of fritos in a bowl. Great with frozen Margeritas! Mmmmm.....Enjoy! GCJ