Taco Chili topped with shredded cheese in a white bowl
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Easy Taco Chili Recipe

Taco Chili- it’s the chili that the whole family will love! The warm and chunky chili, like your favorite taco filling, is a one-pot wonder dinner favorite.
Course Main Course
Cuisine American
Keyword Taco Chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 People
Calories 303kcal
Author Kathleen

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.

Nutrition

Serving: 1/8 of the recipe | Calories: 303kcal | Carbohydrates: 1g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 377mg | Potassium: 326mg | Fiber: 0g | Sugar: 0g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2.2mg