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Hearty Taco Chili

Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa

11 ServingsPrep: 30 min. Cook: 6 hours

Ingredients

2 pounds ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) hominy, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/2 teaspoon pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
Corn chips, sour cream and shredded cheddar cheese, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink;
drain. Transfer to a 5-qt. slow cooker. Add the beans, hominy,
tomatoes, tomato sauce, onion, salad dressing mix, taco seasoning
and pepper.
In a blender, combine diced tomatoes and green chilies; cover and
process until smooth. Add to the slow cooker. Cover and cook on low
for 6-8 hours.
Serve with corn chips, sour cream and cheese if desired.

2 of 2

Hearty Taco Chili (continued)

Directions (continued)

Serve immediately or cool and freeze in a freezer container for up to
3 months.
To use frozen chili: Thaw in the refrigerator. Transfer to a large
saucepan; heat through, adding water to thin if desired. Yield: 11
servings (2-3/4 quarts).

Nutrition Facts: 1 cup (calculated without optional ingredients) equals 299 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 1,539 mg sodium, 35 g carbohydrate, 8 g fiber, 22 g protein.