Crock Pot Taco Chili

A big mugful topped with sour cream
and shredded cheddar cheese.
I found this recipe at my Publix. 
They were giving out samples and I
 just picked up whatever was needed 
and made it when I got home.
It was ready to go in no time leaving
the rest of the fall afternoon open 
for tackling the to-do list. 
 After you’ve browned and seasoned the beef
with the taco packet, all that’s left to do
is to combine the cans in the crock pot.  
 Mix everything else in the crock pot.
(You only need to drain the corn)
 I’ve never used hominy before, but added
 that too. It adds fiber and color variety.
 Dinner is cooking away. Of course, if
you don’t have a crock pot you can just
let it all simmer on the stove top.
 It makes a lot so I’ll freeze half.
 Serve with your favorite toppings.
Crock Pot Taco Chili
1-1/2 lbs ground beef
2 (10-oz) cans diced tomatoes with chilies
1 can chili beans in sauce (15-16 oz)
1 can red kidney beans (15-16 oz)
1 can Southwest corn with peppers
 (15-oz) drained
1 can (15-oz) hominy
1 can (10-oz) enchilada sauce
1 packet taco seasoning mix
Brown ground beef in a large pan until crumbly. 
Stir in taco seasoning packet.
Combine remaining ingredients in a crock pot.
Stir in meat. Cover and cook on low 6-8 hrs
or on high for 3-4 hrs. 


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