Taco ChiliSubmitted by: THEMRSH
IntroductionCrock Pot Taco Chili (mild w/spicier variations) Crock Pot Taco Chili (mild w/spicier variations)
2lbs ~ Extra Lean Ground Beef (used 96% lean)*
2 ~ 15oz cans Pinto Beans, drained
2 ~ 15oz cans Hot Chili Beans in sauce
6 ~ 14.5oz cans No Salt Added Diced Tomatoes**
1 1/2 cups ~ Frozen Corn
2 ~ small can Diced Green Chiles
2 ~ packets Low Sodium Taco Seasoning
2 ~ packets Ranch Dressing Seasoning***
*Ground Turkey is a good substitute
**Replace one or more cans of diced tomatoes with rotel tomatoes to add more heat.
***I have left out the Ranch Seasoning before.
~ Try to use as many reduced sodium or no salt added products as possible.
This is a double recipe and can easily be halved to make less.
Serving Size: 18 - 1 1/2 cup servings
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This is an awesome recipe! I didn't have enough time to use the crockpot so I let it simmer on the stovetop for an hour instead. This was a huge hit with my hubby also and he is a tough one to please! I loved the ease of preparing the meal, I did add a little shredded cheddar cheese upon serving. - 10/31/11