Tex Mex Taco Chili Recipe

Tex Mex Taco Chili

This hearty, delicious recipe, Tex Mex Taco Chili, is from a good friend of mine, Terri Hargrove, owner/operator of Bud Lady Fishing Guide Service. This comforting soup will certainly warm your bones after a hard day fishing on the lake.

Taco Chili Recipe
 
Author:
Serves: 12
Ingredients
  • 2 pounds ground beef or turkey
  • 1 small onion, chopped
  • 1 package ranch dressing mix
  • 2 packages taco seasoning mix
  • 1 16 ounce can black beans
  • 1 16 ounce can kidney beans
  • 1 16 ounce can pinto beans (we used the jalapeno added style)
  • 1 16 ounce can diced tomatoes with chilis (Rotel)
  • 1 16 ounce can tomato wedges (we used tomato sauce instead)
  • 1 16 ounce can corn (white or yellow)
  • 2 cups water
Instructions
  1. In a large skillet, brown ground beef with chopped onion. Drain any excess fat from meat. Stir in ranch dressing mix and taco seasoning mix.
  2. Pour mixture into a large soup pot. Add the rest of the ingredients, including water. Do not drain any of the cans first. Simmer 2 hours. If soup is too thick, add water.
  3. Serve with sour cream, sliced green onions, sliced jalapenos, shredded cheese and Fritos.

 

As most of you know, Cook The TV usually shares a famous chef recipe, but after a few bites of Terri’s awesome chili, my boyfriend asked me to make it for the blog…knowing full well that meant he would benefit by getting to eat a lot more of it! Something this delish is meant to be shared by the masses, so I agreed. Then, the boyfriend ended up making it anyway, so it was definitely a win-win:)

Terri gave me the okay to share the recipe with you, but as usual, I made a few changes to make it my own. This soup is one of those recipes that lends itself to customization quite easily. Terri referred to this recipe as Sante Fe soup. Her boyfriend, Darren, called it Mexican chili. I came up with my own name, heehee!

Terri said she places her two cans of tomatoes in a blender and “liquifies” them before adding to the chili. Her boyfriend doesn’t care for chunks of tomatoes, mine doesn’t either. Instead of blending, we used a can of tomato sauce in place of the regular canned tomatoes and kept the can of Rotel tomatoes as is. The diced tomatoes in Rotel are fairly small and he was okay with that.

The two other small changes were reducing the amount of corn, from two cans to one, and the pinto beans had jalapenos in them. We did not find it too spicy at all. You can change this recipe to your family’s preferences. It was so simple just throwing in most of the ingredients without any prep work involved. If you are feeding a crowd, I highly recommend it.

This awesome chili (soup?) makes at least 12 servings. If you are not feeding that many, not to worry, it’s one of those recipes that’s almost better the second and third day anyway. Or, freeze in small batches and thaw as needed.

Hope you like this recipe from my friend, the Bud Lady. If you are ever in our neck of the woods, take a fishing trip with her. Her guide service is absolutely the best on Greers Ferry Lake:) Thanks for stopping by:) Di

Special note: Terri got her inspiration recipe from the Birmingham Junior League cookbook, Food for Thought.

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  • Jamie February 26, 2014, 3:56 pm

    I love chili and there’s so many fun variations to it. I want to try this one and see how it differs from my go to recipe.
    Jamie recently posted…Ask the Wino: Wine pairing Ideas!My Profile

    Reply
    • admin March 2, 2014, 1:19 pm

      Hi Jamie, yes, I’m a chili lover too! In fact, I wish I still had some of this left,haha!
      If you do give it a try, I hope you like it:)
      Thanks for stopping by!

      Reply
  • heather f February 26, 2014, 5:41 pm

    Known as Taco soup around these parts. My favorite! I am going to have to make this ASAP. We use tomato juice as our soup base. That gets rid of the chunks. I do add some diced tomatoes back in though.
    heather f recently posted…What happens when you lose 3 yards of Fabric?My Profile

    Reply
    • admin March 2, 2014, 1:20 pm

      Thanks Heather! That’s a good idea, using tomato juice. I use V8 in my old weight watchers soup recipe…love the flavor:)

      Reply
  • Amy of While Wearing Heels February 27, 2014, 11:13 am

    This looks delicious…and unfortunately (only because I am so sick of the snow), it’s still cold enough to enjoy this tasty chili.
    Amy of While Wearing Heels recently posted…Home Sweet Home Pillows AND A GiveawayMy Profile

    Reply
    • admin March 2, 2014, 1:21 pm

      Oh, I am so sick of this winter weather!! It’s doing this freezing rain thing right now…just nasty.
      Thanks so much for the compliment:)

      Reply
  • Danni@SiloHillFarm February 28, 2014, 7:07 am

    This looks like a perfect recipe for the ugly winter storm coming our way this weekend! Thanks for sharing it! I wish it came with a guarantee of more spring-like weather though!
    Danni@SiloHillFarm recently posted…CHERYL BUTTS IN: What We CollectMy Profile

    Reply
    • admin March 2, 2014, 1:23 pm

      You and me both, Danni! Sick of the winter! Going to Florida at the end of next week though!!!Yay, can’t wait:)

      Reply

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