Taco Chili

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)


Preheat large, nonstick sauté 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.

Aprons Advice
Complete your meal with hot sauce, shredded cheese, sour cream, corn chips, and Key lime pie for dessert.  Short on time? Simply simmer the assembled chili in a large stockpot for 18–20 minutes on your stovetop.

Brought to you by Publix.

Written by Allison Levy


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