Print Recipe

Taco Chili


  • 1 1/2 to 2 pounds lean ground beef
  • 1 medium onion, chopped
  • 1 envelope taco seasoning mix
  • 2 (14 ounce) cans diced tomatoes
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can chili beans in sauce
  • 1 cup frozen whole kernel corn
  • Shredded mozzarella, Monterey jack or Cheddar cheese
  • Slightly crushed tortilla chips

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  1. In a large skillet, cook ground beef and onion, one-half at a time, until meat is browned and onion is tender.
  2. Drain off fat. Transfer to a 3 1/2- to 5-quart slow cooker.
  3. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce and corn.
  4. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
  5. To serve, sprinkle each serving with some cheese and chips.

Yield: 8 servings