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Taco Chili
Recipes
Taco Chili
8 servings
4–8 hours total (Active 15 minutes)

Ingredients

  • Meat
  • 1 ½ lb ground beef
  • Dry Grocery
  • 2 (10-oz) cans diced tomatoes with chiles, undrained
  • 1 can chili beans in sauce (15–16 oz), undrained
  • 1 can red kidney beans (15–16 oz), undrained
  • 1 (15.25-oz) can Southwestern corn with peppers, drained
  • 1 (15.5-oz) can hominy, drained
  • 1 (10-oz) can mild enchilada sauce
  • 1 packet taco seasoning mix (about 1 oz)

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, or until no pink remains. Stir in taco seasoning; remove meat from pan.
    2. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours. Serve.
    NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop.

Amount per ⅛ recipe serving: Calories 330, Total Fat 12g, Sat Fat 4g, Trans Fat 0.5g, Chol 55mg, Sodium 1390mg, Total Carb 32g, Fiber 8g, Sugars 4g, Protein 22g, Calc 8%, Vitamin A 15%, Vitamin C 8%, Iron 20%