Taco Chili Paula Deen
Warm up your dinner table with the bold and comforting flavors of Taco Chili à la Paula Deen! This hearty one-pot meal blends the zesty allure of taco seasoning with a creamy twist from ranch dressing mix, creating a robust chili that’s packed with juicy ground beef, tender beans, sweet corn, and vibrant veggies like bell peppers and diced tomatoes with green chilies. Cooked low and slow to achieve a thick, savory texture, this dish is a perfect balance of smoky spices and satisfying comfort. Top it off with shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for a crowd-pleasing meal that’s both customizable and packed with Tex-Mex flair. Ready in under an hour and ideal for weeknight dinners or game-day gatherings, this taco-inspired chili is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 large onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning mix
- 1 packet ranch dressing mix
- 14.5 ounces diced tomatoes with green chilies
- 8 ounces tomato sauce
- 15 ounces pinto beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 15 ounces corn kernels, drained
- 1 cup chicken broth
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 2 cups tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion, bell pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the taco seasoning mix, ranch dressing mix, salt, and black pepper. Cook for 1-2 minutes to toast the spices slightly.
Add the diced tomatoes with green chilies, tomato sauce, pinto beans, black beans, corn, and chicken broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed.
Serve the chili hot, garnished with shredded cheddar cheese, sour cream, and tortilla chips if desired.
Nutrition Facts
Calories |
4143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5669 mg | 246% | |
| Total Carbohydrate | 426.9 g | 155% | |
| Dietary Fiber | 81.0 g | 289% | |
| Total Sugars | 50.4 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1146 mg | 88% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 6312 mg | 134% | |
*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.
