Taco Chili

READY IN: 4hrs 15mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 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)
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DIRECTIONS

  • 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.
  • Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours. Serve.
  • NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop.
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