Mexican

Crock Pot Taco Chili is for Soup.

Crock Pot Taco Chili takes several minutes to prepare.

Crock Pot Taco Chili takes 600 minutes to cook.

Crock Pot Taco Chili makes 12 servings.

The ingredients for Crock Pot Taco Chili are:

1 lb. lean ground beef
2 cans pinto beans, drained and rinsed
2 cans black beans, drained and rinsed
1 package (12oz) Kroger frozen "mirepoix" (onions, celery, bell peppers) OR 1/2 C each chopped fresh onion, celery, bell peppers
2 cans finely diced tomatoes (or 1qt salsa)
1 envelope taco seasoning
1 T cumin
1 T chili powder
red pepper to taste

2C frozen corn (12oz package)
2C frozen baby lima beans (12 oz package)

Additional topping (not included in calories)
shredded cheese
sour cream OR greek yogurt
Chopped green or white onions

Here is how you make Crock Pot Taco Chili:

2 methods - stove first or ALL in the crockpotStove first:Brown ground beef in a skillet, drain fat, add to crockpot with remaining ingredients except corn and lima.ALL in the crockpot:Chop raw meat, mirepoix and spices in crockpot. This separates the clumps of meat. Stir in the remaining ingredients. Except the corn and lima.(using this method the meat will be softer and less well-defined)Cook 4 hours on high, stir in corn and lima beans, and continue to cook until hot and thickened, about another hour.Serving Size:?Makes 10 servings, 1C each

The nutritional information for Crock Pot Taco Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 291.4

• Total Fat: 8.6 g
• Cholesterol: 28.4 mg
• Sodium: 1,044.4 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 10.8 g
• Protein: 17.4 g

Crock Pot Taco Chili is Mexican cuisine.