Easy, Hearty Dinner {recipe: taco chili}

14 Apr

We eat a lot of tex-mex food. It is easy, delicious, and you can use the same ingredients over and over. This recipe originally came from another food blog. I made it once and loved it, then went to make it a few months when I was pregnant. I figured I would make enough to freeze some for post-pregnancy, so I doubled the recipe. I forgot that the recipe already serves about 8. So, with my crockpot filled to the brim, I was making Taco Chili for 16. We just finally finished it.

Lesson learned – the recipe freezes well and it’s one of those dishes, like many soups and chilis, that seems to get better with leftovers, the flavors all have a chance to meld together.

Make a big batch when you’re expecting the whole family in town, or when you need to stock your freezer for busy weeks ahead!

Taco Chili

Adapted from Rebecca Crump (EzraPoundCake.com)

  • 2 pounds ground beef
  • 2 diced onions
  • 2 (14 1/2-ounce) cans RO*TEL® diced tomatoes and green chilies
  • 3 (15-ounce) cans black beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (1-ounce) envelope taco seasoning
  • 1 (1-ounce) envelope ranch salad dressing and seasoning mix
  • Garnishes: Tortilla chips, cheese, sour cream, hot sauce, cilantro, sliced avocados
  • 1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.

    2. Add tomatoes, black beans, and corn. Stir in the taco seasoning and ranch salad dressing mix.

    3. If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.

    4. Garnish individual servings with tortilla chips, cheese, sour cream, hot sauce, and cilantro, if desired.

    original post: https://saltimbocca.wordpress.com/2010/04/14/taco-chili-2

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    7 Responses to “Easy, Hearty Dinner {recipe: taco chili}”

    1. erika knox April 14, 2010 at 7:43 am #

      One of my favorites!

    2. hilstreet April 14, 2010 at 12:20 pm #

      I need to make this now before it gets tooooo hot.

      How would I use dried black beans? Make the beans then follow the recipe? Just soak the beans then follow the recipe?

      • Morgan April 14, 2010 at 12:38 pm #

        If you’re going to make it in a pot, fully cook the beans before you add them. If you’re going to cook it in the crock pot, you could probably just soak them…I think they would have enough time in the crockpot to finish cooking that way!

        • hilstreet April 14, 2010 at 4:56 pm #

          Thank you, Saltimbocca!

    3. Angie April 14, 2010 at 8:13 pm #

      I made this tonight in the crock pot. I added two cans of corn. And it was really good with pepper Jack cheese and sliced avacado.

    Trackbacks/Pingbacks

    1. Things I Learned Cooking for Two « On Hil Street - July 7, 2010

      […] pack it for lunch. Remember what keeps well, and make that in bulk. And don’t forget – the freezer is a wonderful thing. If you are making a full recipe, maybe you can freeze half of it so you get sick of it. […]

    2. Easy, Hearty Dinner {recipe: taco chili} | Morgan Norris - December 28, 2013

      […] original post: https://saltimbocca.wordpress.com/2010/04/14/taco-chili-2 […]

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