Taco Chili Paula Deen

Nutriscore Rating: 75/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

8 steps

1. Heat the olive oil in a large pot over medium-high heat.

2. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat if necessary.

3. Add the diced onion, bell pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.

4. Stir in the taco seasoning mix, ranch dressing mix, salt, and black pepper. Cook for 1-2 minutes to toast the spices slightly.

5. Add the diced tomatoes with green chilies, tomato sauce, pinto beans, black beans, corn, and chicken broth. Stir to combine.

6. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.

7. Taste and adjust seasonings as needed.

8. Serve the chili hot, garnished with shredded cheddar cheese, sour cream, and tortilla chips if desired.

Nutrition Facts

1 serving (547.6g)

Calories		720
% Daily Value*
Total Fat		34.5 g	44%
	Saturated Fat	11.0 g	55%
	Polyunsaturated Fat	0.0 g
Cholesterol		66 mg	22%
Sodium		1407 mg	61%
Total Carbohydrate		77.2 g	28%
	Dietary Fiber	14.2 g	51%
	Total Sugars	12.0 g
Protein		30.7 g	61%
Vitamin D		0.2 mcg	1%
Calcium		209 mg	16%
Iron		5.5 mg	30%
Potassium		1172 mg	25%

*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.

Source of Calories

Fat: 1859 cal (41.7%%)

Protein: 737 cal (16.6%%)

Carbs: 1857 cal (41.7%%)