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Hominy Taco Chili Recipe

  • 10servings
  • 45minutes
  • 274calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 large onion, chopped

  3. 2 cans (15-1/2 ounces each ) hominy, drained

  4. 2 cans (14-1/2 ounces each ) stewed tomatoes, undrained

  5. 1 can (15-1/4 ounces) whole kernel corn, drained

  6. 1 can (15 ounces) pinto beans, rinsed and drained

  7. 1 can (15 ounces) black beans, rinsed and drained

  8. 1 cup water

  9. 1 envelope taco seasoning

  10. 1 envelope ranch salad dressing mix

  11. 2 teaspoons ground cumin

  12. 1/2 teaspoon garlic salt

  13. 1/2 teaspoon pepper

  14. Corn chips, optional

Instructions Jump to Ingredients ↑

  1. Hominy Taco Chili Recipe photo by Taste of Home 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.

  2. Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months.

  3. To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired. Yield: 2 batches (5 servings each).

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