Hominy Taco Chili
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 (15 1/2 ounce) cans hominy, drained
- 2 (14 1/2 ounce) cans stewed tomatoes, undrained
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup water
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (1 ounce) envelope ranch dressing mix
- 2 teaspoons ground cumin
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon ground black pepper
- corn chips (Fritos)
directions
- Cook beef and onion over medium heat in a dutch oven until meat is no longer pink; drain.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Serve garnished with shredded cheddar and 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love to cook, bake, camp and watch football