Taco chili is an easy and delicious one-pot dinner everyone will love.
Mexican taco chili is loaded with south-of-the-border faves like seasoned ground beef, Rotel tomatoes, beans, corn, salsa, and creamy Velveeta cheese.
Dump it, set it, and forget it!
You Will Love This Taco Chili Because…
- Made in the crock pot, it’s easy to make ahead of time.
- The rich meaty base has a spicy kick from the Rotel tomatoes and the taco seasoning.
- Bright yellow kernels of corn add a sweet and crispy contrast to the meaty spicy base.
- The Velveeta cheese melts and becomes smooth and creamy, binding the chili into a delicious meal.
Ingredients
Meat: Cooked and crumbled ground beef is the classic feature of any chili recipe. If using beef with a higher fat content than extra lean, be sure to drain it well.
Beans: Drained and rinsed black beans or kidney beans are called for in this recipe. Black beans are firmer, while kidney beans have a softer texture. Or use a combination of both.
Vegetables: Sweet kernels of corn add visual interest to taco chili, as will other veggies like chopped onions, bell peppers, diced avocados or potatoes, sliced black olives, jalapenos, or green chiles.
Seasonings: For the salsa make a homemade version, or buy a storebought version. Taco seasoning can also be made at home or purchase a packaged variety.
Cheese: Velveeta melts perfectly in taco chili and gives it that creamy consistency. You can also use any variety of shredded cheese and stir in some sour cream for that creamy texture.
Variations
- Ground turkey or chicken, leftover rotisserie chicken, or even a bag of frozen meatballs can work as replacements for ground beef in homemade taco chili. Or replace the meat altogether with quinoa or white or brown rice for a hearty and wholesome meatless taco chili.
- Pinto beans, garbanzos, or any combination of beans will add flavor and texture to taco chili.
- A frozen bag of mixed vegetables adds extra nutrition and color and the kids won’t even notice!
How to Make Taco Chili
- Place cooked ground beef in the bottom of a crock pot.
- Add remaining ingredients, cover, and cook (recipe below).
- Serve with optional sour cream, cheese, or toppings.
Tips and Tricks
Make up to a day ahead and enjoy all week long as the flavors continue to blend!
Can’t find Rotel? Just use a can of dice tomatoes with juices and add some southwestern spices to kick up the flavor!
Leftovers
Keep leftover taco chili in a covered container in the refrigerator for up to a week. Freeze portions in zippered bags flat in the freezer and then place them upright to save freezer space. Freeze them for up to two months and thaw overnight in the refrigerator before reheating.
Taco Chili Goes Great With…
Did you make this Taco Chili Recipe? Leave a comment and a rating below!
Easy Taco Chili Recipe
Equipment
Ingredients
- 1 pound ground beef cooked, crumbled, and drained
- 2 (10 ounce cans) canned diced tomatoes with chilies such as Rotel, undrained
- 1 (15 ounce can) canned black beans or kidney beans, drained and rinsed
- 2 (15 ounce cans) canned corn undrained
- 1 pound processed cheese loaf such as Velveeta, cubed
- 1 (16 ounce jar) salsa use whichever level of spicy you prefer, I use medium
- 2 (1 ounce packets) taco seasoning
Instructions
- Dump the cooked and crumbled ground beef into the Crock Pot.
- Add Rotel tomatoes, drained black beans, corn, Velveeta, salsa, and taco seasoning.
- Cook on low for 4-6 hours.
- Serve with a dollop of sour cream and shredded cheese if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN Taco Chili Recipe
why do you drain the beans for this recipe
Love the recipes, they look yummy can’t wait to try this one