Best 9 Taco Corn Chili Recipes

TACO CHILI FROM PUBLIX®

Steps:

• Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
• Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

HEARTY TACO CHILI

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

ONE-POT TACO CHILI

Steps:

• Place a heavy pot over medium heat. Add onions and ground beef and cook and stir until beef is browned and crumbled and onions begin to turn translucent, about 5 minutes. Drain grease from pot.
• Pour in beef broth; add beans, tomatoes, corn and Knorr® Fiesta Sides - Taco Rice. Stir in 1 buttery spread. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes.
• Remove pot from heat; let pot stand at least 2 minutes. Stir. Serve topped with shredded cheese and sour cream.

HOMINY TACO CHILI

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months. , To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.

EASY TACO CHILI

Steps:

• Brown beef with onions in skillet
• Drain excess fat.
• Dump everything (including all juices from cans) in a crock pot.
• Add seasonings.
• Cook 2-4 hours on high.

TACO-CORN CHILI

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally.

CHUNKY CHILI TACO SOUP

Steps:

• Brown meat and onions.
• Add remaining ingredients, except cheese and chips.
• If soup seems too thick, add 1 cup water.
• Simmer, covered for 30 to 45 minutes.
• Spoon into bowls.
• Sprinkle cheese and chips on top.
• Serve while hot.

CHILI TACOS

Steps:

• Brown hamburger.
• Add the chili and mix well and heat thru.
• In another small pan, add enough veg.
• oil just to cover bottom.
• Fry tortillas until soft, but slightly stiff around the edges.
• Drain on paper towels.
• Build tacos using chili meat, lettuce, tomatoe, onion, sour creme, etc.

CRUNCHY CORN CHIP TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
• Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
• Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.