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!
Adapted from Rebecca Crump (EzraPoundCake.com)
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