Taco Chili – it’s the chili that the whole family will love! This warm and chunky chili, seasoned like your favorite taco filling, is a one-pot wonder and guaranteed dinner favorite.
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There’s nothing quite like a big pot of Taco Chili bubbling away on the stove. It’s hearty, chunky, and full of those bold taco flavors that make family dinner feel extra fun. I love that it’s a one-pot wonder—you get all the ease of chili with the flavor punch of tacos in every spoonful.
If you’re as chili-obsessed as we are, don’t miss my authentic Texas Chili for the ultimate comfort bowl or my creamy, crowd-favorite White Chicken Chili. And when taco night rolls around, my Taco Lasagna and super popular, cheesy White Chicken Enchiladas are two more Tex-Mex dinners guaranteed to have everyone asking for seconds.
Why This Recipe Works
- One-pot meal – Easy prep, easy cleanup, and hearty enough to be the main course.
- Family-friendly flavors – Taco seasoning and beans make it cozy, familiar, and crave-worthy.
- Versatile toppings – Load it up with cheese, avocado, or tortilla chips—everyone can customize.
- Feeds a crowd – Generous portions make this perfect for game day, potlucks, or leftovers.
✨ Before You Start
✨Brown the beef well – Getting that nice caramelization adds depth of flavor to the chili.
✨Don’t skip the hominy – It adds a unique, slightly nutty texture that makes this chili stand out.
✨Taco seasoning shortcut – Using an envelope of taco seasoning keeps things quick and consistent.
✨Adjust the heat – Add medium or hot taco seasoning or diced jalapeños if you like things spicier.
Simmer low and slow – Letting it bubble for an hour makes the flavors meld beautifully.
Taco Chili Ingredients
- Ground Beef – Provides the hearty base.
- Onion – Adds sweetness and depth.
- Taco Seasoning – That signature taco flavor in a convenient packet.
- Diced Green Chilies – Mild heat and a pop of flavor.
- Hominy – Adds a chewy, unique texture.
- Chili Beans + Kidney Beans – Double the beans for richness and fiber.
- Petite Diced Tomatoes – Juicy, chunky texture.
- Red Enchilada Sauce – Brings depth, warmth, and a little tang.
⭐ Pro Tips
Thicker chili? Simmer uncovered for the last 15 minutes.
Want it spicier? Swap in hot taco seasoning or add cayenne.
Leftover magic – This chili makes excellent nacho topping, baked potato topping, or taco filling the next day.
Make ahead – Like all chilis, it tastes even better the second day.
What To Serve With Taco Chili
When I serve Taco Chili, I like to round it out with a fresh salad, something warm and bready, and of course, a sweet finish. A crisp Southwest Salad, Mexican Corn Salad, or the iconic 1905 Salad both bring brightness that balances the richness of the chili. For bread, cozy up with Jalapeño Cornbread or my fluffy, buttery Garlic Pull Apart Bread — both are perfect for dipping and scooping. And don’t forget dessert! A classic Pineapple Upside Down Cake, festive Margarita Cake, or creamy Strawberry Tres Leches Cake make the kind of ending that turns a simple dinner into a true family feast.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep cooled Taco Chili in an airtight container in the refrigerator for up to 4 days.
Reheating
- Reheat individual servings in the microwave, or warm larger portions on the stovetop over medium-low heat, stirring occasionally, until heated through.
Freezing
- This chili freezes beautifully! Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- Taco Chili is even better the next day! Cook it fully, let it cool, and refrigerate. The flavors deepen overnight, making it perfect for meal prep or entertaining.
Tried This Recipe?
If you make this Taco Chili, I’d love to know how it turned out for you! Please leave a ⭐⭐⭐⭐⭐ rating and a comment below — your feedback means so much and helps other home cooks, too. Don’t forget to snap a photo and tag me on Instagram @gonna_want_seconds so I can cheer you on!
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More Inspired Mexican Dishes
- Crockpot Fiesta Chicken is a delicious “dump” crockpot recipe that makes a creamy Mexican-style chicken for a great taco filling!
- Mexican Meatballs – is the perfect appetizer for any get together. Super delicious, and simple… they’re certain to be a hit!
- Taco Meat Recipe– With just the right amount of spice, my Taco Meat Recipe is ready in 20 minutes! No need to wait for Taco Tuesday! With this recipe, anytime is Taco Time!
- Taco Pasta – has all the taco flavor you love in a simple skillet meal! Its creamy sauce marries meat, taco seasoning, and pasta wonderfully!
- Spaghetti Tacos – are an easy, super fun dinner, kids of all ages will love
Taco Chili
Ingredients
- 2 Pounds Ground Beef
- 1 Chopped Onion
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Envelope Mild Taco Seasoning
- 1 Can 7 Ounces Diced Green Chilies
- 1 Can 15 Ounces Hominy, Drained and Rinsed
- 2 Cans 15 Ounces Chili Beans With Sauce
- 1 Can 15 Ounces Kidney Beans
- 2 Cans 14.5 Ounces Petite Diced Tomatoes, Including Juice
- 1 Can 10 Ounces Red Enchilada Sauce
Instructions
- In a large, high sided skillet, saute the ground beef and onion until there is no longer any pink in the beef. Drain.
- Sprinkle the beef with salt, pepper and taco seasoning. Add green chilies, hominy, chili beans, kidney beans, diced tomatoes, and enchilada sauce. Stir to combine. Bring mixture to a boil over high heat. Reduce heat and simmer on low, 1 hour partially covered, stirring occasionally to prevent sticking.
Fans Also Made:
Nutrition
Can you tell me what is the serving size, 1/2 cup or a cup? I totally love this recipe!
Hi, J. About a cup. Thanks for asking! Glad you liked it 🙂