Hearty Taco Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - ground beef
  • 15 1/2 ounces - kidney beans, rinsed and drained
  • 15 ounces - pinto beans, rinsed and drained
  • 15 ounces - black beans, rinsed and drained
  • 14 1/2 ounces - hominy, rinsed and drained
  • 8 ounces - tomato sauce
  • 1 - small onion, chopped
  • 1 envelopes - ranch salad dressing mix
  • 1 envelopes - taco seasoning
  • 1/2 teaspoons - pepper
  • 29 ounces - diced tomatoes, undrained
  • 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.

    Brief Description

    Ranch dressing mix and taco seasoning give extra special flavor to this hearty chili. Folks will come back for seconds.

    Main Ingredient:

    Ground Beef

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 60 hour(s)


    Taste of Home

    Posted By:


    Posted On:

    October 22, 2013

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