Wednesday, May 23, 2012

Taco Chili

Tacos are awesome. And I still have yet to make the perfect chili. This was different, I'd probably make it again, but probably won't be requesting it anytime soon. It was like it sounds-taco chili. Also make sure you use AT-LEAST a 6-quart slow cooker!

I only remembered to take pictures of the onions....oops!
Taco Chili-adapted from Make It Fast, Cook It Slow by Stephanie O'dea
Total Time: 8 hours
Serves 12

  • 1 pound ground beef, browned and drained
  • 1 medium onion, chopped
  • 2 (15-ounce) cans kidney beans
  • 2 (15-ounce) cans pinto beans
  • 2 (15-ounce) cans corn with their juices
  • 1 (28-ounce) can diced tomatoes with their juices
  • 1 (14-ounce) can tomatoes with chiles and their juices
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • sour cream and cheddar cheese for garnish
Put the meat and onion in a slow cooker. Drain and rinse beans, and add to the cooker. Add corn and tomatoes. Stir in the contents of both seasoning packets. Cover and cook on low for 8 hours. Once done, top with sour cream and cheese if desired.
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