Easy Taco Chili Recipe
Taco Chili is made with seasoned ground beef, corn, black beans, and creamy velveeta cheese.
Servings: 10 servings
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
Leftovers will keep in an airtight container in the refrigerator for one week and in the freezer for two months.
Nutrition
Calories: 287kcal | Carbohydrates: 33g | Protein: 23g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 1825mg | Potassium: 722mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1395IU | Vitamin C: 10.7mg | Calcium: 305mg | Iron: 3.2mg