The air is crisp, the fall leaves crunch under your feet and you walk into your home to the wonderful aroma of chili all ready for you in the crockpot. Cool weather and crockpots seem closely related.
This Taco Chili recipe is one of our family favorites. It is so simple to make and full of flavor.
1 # ground beef, cooked and drained (or ground turkey works too)
1 package of taco seasoning mix (I use McCormick’s Original Taco Seasoning)
30 oz diced tomatoes with green chilies (I use Rotel’s Diced Tomatoes & Green Chilies or Rotel’s Mexican Diced Tomatoes with Lime Juice & Cilantro)
32 oz tomato sauce
15 oz red kidney beans
15 oz can whole kernal corn
Combine all ingredients in crockpot. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Top with cilantro, shredded cheddar cheese or sour cream.
This Taco Chili goes well with Cornbread Muffins or tortilla chips.
Thank you Tasteful Tuesdays, Gluten Free Wednesdays, Fireflies & Jellybeans, Gluten Free Fridays, Be Different Act Normal, Made By You Mondays and Allergy Free Wednesdays for letting me share this recipe!