Taco Chili

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Total Time:
4 hr 15 min
Prep:
15 min
Cook:
4 hr

Yield:
8 servings

Ingredients
  • 1 1/2 lb ground beef
  • 2 (10-oz) cans diced tomatoes with chiles, undrained
  • 1 can chili beans in sauce (15-16 oz), undrained
  • 1 can red kidney beans (15-16 oz), undrained
  • 1 (15.25-oz) can Southwestern corn with peppers, drained
  • 1 (15.5-oz) can hominy, drained
  • 1 (10-oz) can mild enchilada sauce
  • 1 packet taco seasoning mix (about 1 oz)
Directions
  • Preheat large, nonstick saute 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.

Short on time? Simply assemble the chili in a large stockpot and simmer for 18-20 minutes on your stovetop.


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