Taco Ranch Chili

Taco Ranch Chili Recipe

No Photo

Have you made this?

 Share your own photo!

Caren King


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.

★★★★★ 1 vote
30 Min
2 Hr
Stove Top


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
chopped green bell pepper
jalapeno pepper (optional)
1 can(s)
28 oz. diced tomatoes
1 pkg
hidden valley ranch dressing


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.


About Taco Ranch Chili

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Southwestern