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

Ingredients

  • 1 (11 oz) can corn with peppers
  • 1 (15.5 oz) can hominy
  • 1 ½ lb ground beef
  • 1 (1 oz) packet taco seasoning mix
  • 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. Drain corn and hominy.
    2. 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.
    3. Combine all ingredients (except cilantro) 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 large stockpot; simmer 18–20 minutes on your stovetop until beef is 160°F.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 350, Total Fat 11g, Sat Fat 3.5g, Trans Fat 0.5g, Chol 50mg, Sodium 1280mg, Total Carb 39g, Fiber 7g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 23g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%