Taco Chili

Submitted by Publix Aprons Simpl

"Take a new look at a Southwestern favorite. Here’s a low-maintenance recipe that’s perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover. For more delicious recipes, sign up for our weekly emails."

 

• Ready In: 4hrs 15mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 1⁄2 lbs ground beef
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 can chili beans in sauce (15–16 oz), undrained
• 1 can red kidney beans (15–16 oz), undrained
• 1 (15 1/4 ounce) can southwestern corn with bell peppers, drained
• 1 (15 1/2 ounce) can hominy, drained
• 1 (10 ounce) can mild enchilada sauce
• 1 packet taco seasoning mix (about 1 oz)

directions

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
2. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours. Serve.
3. NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop.