Chili Tacos
Spice up your taco night with these irresistible Chili Tacos, a fusion of hearty chili flavors and classic taco ingredients! This recipe combines savory ground beef, tender kidney beans, and aromatic spices like chili powder, cumin, and smoked paprika, simmered to perfection in a rich tomato base. Packed into crispy taco shells and layered with fresh shredded lettuce, tangy cheddar cheese, and a dollop of sour cream, each taco delivers a bold and satisfying bite. Quick and easy to make in just 45 minutes, Chili Tacos are perfect for family dinners or casual gatherings. Customize your toppings with diced tomatoes, chopped cilantro, and a squeeze of fresh lime for a zesty twist. These tacos are a crowd-pleasing favorite that pack flavor and fun into every bite!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 1 can Canned kidney beans, drained and rinsed
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Taco shells
- 2 cups Shredded lettuce
- 1 cup Shredded cheddar cheese
- 1 cup Diced tomatoes for topping
- 0.5 cup Sour cream
- 2 tablespoons Chopped cilantro (optional)
- 4 pieces Fresh lime wedges (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook, stirring frequently, until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it into crumbles with a wooden spoon. Drain any excess grease if necessary.
Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
Add the canned diced tomatoes and kidney beans. Stir to combine and bring to a simmer.
Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally. Adjust seasoning to taste.
Warm the taco shells according to package instructions.
Assemble the tacos by filling each shell with the chili mixture, followed by shredded lettuce and cheddar cheese.
Top with diced tomatoes, a dollop of sour cream, and chopped cilantro, if using.
Serve with fresh lime wedges for an optional zesty finish.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
