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Taco Chili
Recipes Taco Chili
8 servings
4 hours, 15 minutes total (Active 15 minutes)
Ingredients
  • 1 ½ lb ground beef
  • 1 (1 oz) packet taco seasoning mix
  • 1 (15.25 oz) can Southwestern corn with peppers
  • 1 (15.5 oz) can hominy
  • 2 (10 oz) cans diced tomatoes with green chilies
  • 1 can chili beans in sauce (15–16 oz)
  • 1 can red kidney beans (15–16 oz)
  • 1 (10 oz) can mild enchilada sauce
  • Chopped fresh cilantro (optional for serving)
Steps
  1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, until no pink remains. Stir in taco seasoning; remove meat from pan. Drain corn and hominy.
  2. Combine all ingredients in slow cooker. Cover and cook on HIGH 3–4 hours (or LOW 6–8 hours) until beef is 160°F. Serve topped with cilantro, if using.
Chef's Tip: Short on time? Brown meat and assemble chili in a large stockpot; simmer 18–20 minutes on your stovetop until beef reaches 160°F.

Amount per ⅛ recipe serving: Calories 350, Total Fat 11g, Sat Fat 3.5g, <em>Trans Fat</em> 0.5g, Chol 50mg, Sodium 1330mg, Total Carb 39g, Fiber 6g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 23g, Calc 6%, Iron 20%, Potassium 15%