Hearty Taco Chili Recipe

Hearty Taco Chili Recipe photo by Taste of Home

Read reviews (12)

Rate recipe

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

[X]

Rate Hearty Taco Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hearty Taco Chili Recipe

Prep: 30 min. Cook: 6 hours

Yield: 11 Servings

30 360 390

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.
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).

Nutritional 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.

Originally published as Hearty Taco Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p11