Tuesday's Tip- Taco Chili

Since my Switcheroo Sunday was taco seasoning and because it's like freezing here in the south, and pretty much everywhere, I thought I would post a yummy chili recipe for my Tuesday's Tip. One of my best friends made this for us when my husband was recovering from surgery a couple of years ago and I had to have the recipe. It was so delicious and so easy to make in the crock pot. I can make it in the morning and keep it on low or warm until dinner. I usually make it with chicken breasts but you can make it with ground beef as well.

Taco Chili:
1 lb ground beef or 3 cooked chicken breasts shredded (if you are in a hurry you can pick up a rotisserie chicken from the store and just pull the chicken off the bone and stick it in the crock pot.)
1 ranch dressing packet
1 taco seasoning packet
1 can of black beans (undrained)
1 can of kidney beans (undrained)
1 can of pinto beans (undrained)
16 oz of Rotel or diced tomatoes
1 can of white corn
1 Cup of water

Let me know if you try it and like it. It also keeps well in the fridge and can be reheated the next day. Here's to keeping warm!


Melissa said...

I make this too, and we call it Taco Soup. The good news is that apparently, according to my MIL who is a Weight Watchers regional director, is that this is an old Weight Watchers receipe and is only 1 point per cup of soup! So not only tasty, but as long as you don't load on the cheese & sour cream and eat it with Fritos (like some of us do), it is easy on the hips and thighs as well!

Jennifer said...

We've been using this recipe for years! Also freezes well! A twist - thow in a can of homminy and green olives.

martina said...

Hi Krista, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

- The RO*TEL Across America Team

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