Taco Ranch Chili
By
Caren King
@clk103197
1
I saw a taco chili on a blog and decided to try it with some changes to make it more flavorful. The ranch dressing adds another note of flavor that really sets off the taco seasoning.
Ingredients
- 1 lb
- lean ground beef
- 1 pkg
- taco seasoning mix
- 1 can(s)
- 16 oz. black beans
- 1 can(s)
- 16 oz. kidney beans
- 10 oz
- frozen corn
- 1 can(s)
- 15 oz. tomato sauce
- 3 clove
- minced garlic
- 1 medium
- minced onion
- 1
- chopped green bell pepper
- 1
- jalapeno pepper (optional)
- 1 can(s)
- 28 oz. diced tomatoes
- 1 pkg
- hidden valley ranch dressing
How to Make Taco Ranch Chili
- 1Brown beef in dutch oven over medium heat. I don't drain the beef because it is lean and I use what fat there is to cook the onion and garlic.
- 2When ground beef is almost cooked, add onion. When onion is almost translucent, add garlic.
- 3Combine the remaining ingredients in the pot and stir.
- 4Bring to a boil then reduce to a simmer. The longer it simmers the better it is, so if you can take smelling all that wonderful chili goodness, let it simmer for at least an hour or so.
- 5Serve with tortilla chips, sour cream, shredded cheese, avocado. chopped green onions or tomatoes...you get the idea.
- 6Last but not least, consider doubling the recipe because it won't last long.
Enjoy!
