Taco Chili from Publix® recipe

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Ingredients

1 ½ pounds ground beef
2 (10 ounce) cans diced tomatoes and green chiles, undrained
1 (15 ounce) can chili beans in sauce, undrained
1 (15 ounce) can kidney beans, undrained
1 (15.25 ounce) can southwest-style corn with peppers, drained
1 (15.5 ounce) can hominy, drained
1 (10 ounce) can mild enchilada sauce
1 (1 ounce) packet taco seasoning mix

Nutrition Info

504.4 calories
carbohydrate: 56.7 g
cholesterol: 68.3 mg
fat: 19.2 g
fiber: 12.3 g
protein: 29.7 g
saturatedFat: 6.7 g
servingSize: -
sodium: 1760.4 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Combine remaining ingredients in slow cooker, stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

Recipe Yield

6 servings

Recipe Note

Take a new look at a Southwestern favorite. Here's a low-maintenance recipe that's perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover.

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