EASY TACO CHILI RECIPE
Taco Chili- it's the chili that the whole family will love! The warm and chunky chili, like your favorite taco filling, is a one-pot wonder dinner favorite.
Provided by Kathleen
Categories Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- In a large, high sided skillet, saute the ground beef and onion until there is no longer any pink in the beef. Drain.
- Sprinkle the beef with salt, pepper and taco seasoning. Add green chilies, hominy, chili beans, kidney beans, diced tomatoes, and enchilada sauce. Stir to combine. Bring mixture to a boil over high heat. Reduce heat and simmer on low, 1 hour partially covered, stirring occasionally to prevent sticking.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 303 kcal, Carbohydrate 1 g, Protein 19 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 377 mg
SPICY GROUND BEEF TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
- Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.
SPICY TACO MEAT
My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to serve this at parties, with the filling in the slow cooker to stay warm and the various toppings in bowls so the guests can build their own! -Rebecca Yankovich, Springfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 21g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 829mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
SPICY HOT TACO SOUP/CHILI
Mm Mm! This recipe is so easy and makes a huge batch. It's great for freezing and re-heating later. I modified my family's taco soup recipe, and now it has more of the consistency of chili. I'm not sure what to call it!
Provided by KCH33444
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Brown meat and onion together.
- Add water and seasoning envelopes.
- In a large pot, combine all five cans with the meat and mix thoroughly.
- Simmer for 30-45 minutes.
Nutrition Facts : Calories 428.2, Fat 10.5, SaturatedFat 3.4, Cholesterol 55.2, Sodium 504.4, Carbohydrate 58, Fiber 11.2, Sugar 3.3, Protein 29.4
WAFFLE TACO WITH SPICY SAUSAGE AND HOT HONEY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 16 to 20 tacos
Number Of Ingredients 10
Steps:
- Preheat a mini (4-inch) round waffle maker.
- Mix the waffle mix with 2 cups water and the vanilla paste until there are no more large lumps; do not overmix. Let the batter sit while you prepare the sausage and eggs.
- Cook the sausage in a large nonstick skillet over medium heat, breaking the sausage into small pieces with a wooden spoon, until the sausage is cooked through, 8 to 10 minutes. Transfer to a bowl and set aside to keep warm.
- Wipe out the skillet. Melt the butter in the skillet over medium-low heat. Meanwhile, in a medium bowl, beat the eggs until smooth and evenly yellow. Add the cream and salt and pepper to taste and beat until well mixed. Add the eggs to the skillet and gently scramble. When the eggs are halfway done, sprinkle the cheese over the eggs, then stir to mix in and continue to cook until desired doneness, about 5 minutes. Transfer the eggs to a bowl and keep warm.
- Cook the waffles, spreading 2 1/2 to 3 tablespoons batter into the waffle maker for each. Cook until the waffles are yellow, not golden, and still pliable, about 1 1/2 minutes per waffle. Transfer the waffles to a kitchen towel to steam and soften as done. (This should yield 16 to 20 waffles.)
- To assemble the waffle tacos, spoon about 2 tablespoons sausage, some crushed tortilla chips and 1 tablespoon eggs onto each waffle. Drizzle with the hot honey and serve immediately.
CHUNKY CHILI TACO SOUP
Make and share this Chunky Chili Taco Soup recipe from Food.com.
Provided by B B Adams
Categories Black Beans
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 333.5, Fat 12.4, SaturatedFat 4.6, Cholesterol 51.4, Sodium 262, Carbohydrate 33.3, Fiber 9.6, Sugar 3.1, Protein 23.7
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.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
SPICY ZUCCHINI SOUP/CHILI
A zippy twist on a basic zucchini soup recipe. Easy to make in a crock pot or stovetop and delicious taste! Adjust the amount of jalapeno you add to your desired heat, we like it nice and spicy.
Provided by CARML mama
Categories Stew
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain. Add onions and cook until soft.
- Add rest of ingredients to kettle and bring to a boil. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!).
- Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
- Serve with crusty bread or noodles and enjoy!
Nutrition Facts : Calories 288.2, Fat 16.2, SaturatedFat 5.6, Cholesterol 32.4, Sodium 888.4, Carbohydrate 20.6, Fiber 6.1, Sugar 6.5, Protein 16.3
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