Taco Chili Recipe

Name: Taco Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried kidney beans; ½ cup dried pinto bean; 1 lb ground beef, cooked and drained; 1 (1 1/4 ounce) package taco seasoning mix; 1 (1 ounce) package buttermilk ranch salad dressing mix; 3 tablespoons dried onion flakes; 1 teaspoon chili powder; ¼ teaspoon ground cumin; 4 cups water; 1 (11 3/4 ounce) candiced tomatoes and green chilies; 1 (16 ounce) can tomato sauce

Servings: persons

1 cup dried kidney beans
½ cup dried pinto bean
1 lb ground beef, cooked and drained
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package buttermilk ranch salad dressing mix
3 tablespoons dried onion flakes
1 teaspoon chili powder
¼ teaspoon ground cumin
4 cups water
1 (11 3/4 ounce) candiced tomatoes and green chilies
1 (16 ounce) can tomato sauce

1
Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight.
2
Drain and add to a Dutch oven.
3
Add everything else to the pot.
4
Heat to boiling, cover and reduce heat to low.
5
Simmer for 2 hours, or until beans are tender.
6
Serve with corn or tortilla chips.
7
**If using canned beans, you won't need to let simmer for 2 hours.
8
I would say about 45 minutes or so.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried kidney beans, ½ cup dried pinto bean, 1 lb ground beef, cooked and drained, 1 (1 1/4 ounce) package taco seasoning mix, and more.

Yes, Taco Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taco Chili

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