Taco Chili
 
 
Author:
Ingredients
  • 2 pounds ground beef
  • 2 medium onions, chopped (2 cups)
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 2 cans (16 ounces) chili beans in sauce
  • 2 cans (14.5 ounces) fire roasted diced tomatoes
  • 2 cans (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) mild Rotel
  • 1 can beef broth
  • 1 can (7 ounces) diced green chilies
  • 1 teaspoon hot sauce
  • 1 packet taco seasoning
  • 1 packet (1 ounce) ranch salad dressing mix
  • 1 bag frozen corn (12 ounces)
  • Corn Chips
  • Grated Colby jack cheese
  • Sour cream
  • Green onions, sliced
Instructions
  1. In a large pot brown the ground beef and onions. Drain and add the black beans, chili beans, diced tomatoes, Rotel, beef broth, green chilies, hot sauce and seasonings. Simmer for 45 minutes. Add the thawed corn and continue simmering for 10-15 more minutes.
  2. Place corn chips in a bowl and ladle soup over them. Top with desired toppings.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/taco-chili/