Hominy Taco Chili Recipe
Hominy Taco Chili Recipe photo by Taste of Home
Next Recipe

Hominy Taco Chili Recipe

Read Reviews
4.5 5 7
Publisher Photo
"This robust chili is easy to prepare with canned items and receives rave reviews," says Barbara Wheless, Sheldon, South Carolina. "The recipe makes enough for dinner with leftovers to freeze."
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10 servings


  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cans (15-1/2 ounces each) hominy, drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup water
  • 1 envelope taco seasoning
  • 1 envelope ranch salad dressing mix
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • Corn chips, optional

Nutritional Facts

1 cup: 274 calories, 6g fat (2g saturated fat), 28mg cholesterol, 1439mg sodium, 39g carbohydrate (7g sugars, 7g fiber), 14g protein.


  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months.
  3. To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired. Yield: 2 batches (5 servings each).
Originally published as Hominy Taco Chili in Quick Cooking March/April 2004, p17

Reviews for Hominy Taco Chili

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
[email protected] User ID: 4441258 91180
Reviewed Sep. 30, 2012

"Loved this and it makes a large portion that feeds my large family with leftovers for lunch."

vewebber58 User ID: 998755 77880
Reviewed Feb. 20, 2012

"We make a version of this that we also call taco soup, but it doesn't have as many beans or the hominy. I don't think I'd add the cumin the next time, as that was what I could taste predominantly, whereas with the taco soup I can taste the taco seasoning. It's fun to try something different, though."

llcrow59 User ID: 58999 91618
Reviewed Apr. 22, 2010

"This recipe is so good. I added more water to make a soup instead of chili. I start with dried beans and dried hominy to make it cheaper to make than buying cans. I will make this recipe often."

jcoffia User ID: 2016244 107373
Reviewed Apr. 8, 2010

"This is the same recipe I make only I call it

Taco soup...Inredients are identical.
and I serve my Taco soup with slices of avacado on top, and tortilla strips I have
tinely sliced and fried or baked.."

fireangel51 User ID: 4408123 91147
Reviewed Apr. 8, 2010

"I substitute ground turkey for the beef as well as rotel tomatoes for the stewed tomatoes. I like beans a lot so I usually add kidney beans too."

Loading Image