Taco Ranch Chili

Taco Ranch Chili

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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


  • 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


  1. Brown 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.
  2. When ground beef is almost cooked, add onion. When onion is almost translucent, add garlic.
  3. Combine the remaining ingredients in the pot and stir.
  4. Bring 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.
  5. Serve with tortilla chips, sour cream, shredded cheese, avocado. chopped green onions or tomatoes...you get the idea.
  6. Last 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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