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Taco Ranch Chili
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Slow Cooker Taco Ranch Chili

Prep Time 15 minutes
Cook Time 4 hours
Servings 6
Calories 312kcal

Ingredients

Taco Ranch Chili:

  • 1 pound lean ground beef
  • 1 small yellow onion, diced
  • 2 cups chicken broth
  • 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
  • 1 can (16 ounces tomato sauce
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) pinto beans, drained then rinsed
  • 1 can (15 ounces) black beans, drained then rinsed
  • 1 packet (1 ounce) taco seasoning
  • 1 packet (1 ounce) ranch dressing seasoning mix
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin

Taco Toppings:

  • shredded cheddar cheese
  • tortilla chips or strips
  • sour cream
  • green onion

Instructions

  • In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease.
  • Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid.
  • Cook on low heat for 6 hours OR on high heat for 3 to 4 hours. Serve with all your favorite toppings and enjoy!

Notes

FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months.
To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.

Nutrition

Serving: 1 serving (without toppings) | Calories: 312kcal | Carbohydrates: 35g | Protein: 25g | Fat: 5g