Taco Ranch Chili

Taco Ranch Chili Recipe

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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


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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

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.


Printable Recipe Card

About Taco Ranch Chili

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

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