Recipe courtesy of Publix

Taco Chili

Here's a low-maintenance recipe that's perfect for creating a lot of flavor in two easy steps. For more delicious recipes, sign up for our weekly emails.
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  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 8 servings
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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)


  1. 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. 
  2. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

Cook’s Note

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