Taco Chili from Publix

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.

View original recipe on allrecipes.com

dinnertex-mex

0

Prep Time: 30 minutes

Cook Time: 360 minutes

Total Time: 390 minutes

Servings: 6

Nutritional Information

Calories:504 kcal

Carbohydrate:57 g

Cholesterol:68 mg

Fat:19 g

Dietary Fiber:12 g

Protein:30 g

Saturated Fat:7 g

Sodium:1760 mg

Sugar:5 g

Unsaturated Fat:0 g

Ingredients

1.5 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

Instructions

Step 1
Preheat large, nonstick sauté pan on medium-high heat for 2 to 3 minutes. Place beef in pan (wash hands); brown for 5 to 7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
Step 2
Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Serve.

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