Taco Chili

"I began trying versions of this recipe 30 years ago. I finally landed on this version, but I regularly tweak it. I have served this with pasta or over corn chip scoops. This can be made with ground beef or ground turkey."

Prep Time


Cook Time


Paired With

Main Protein



Ground Beef 2 lbs, 2, 2 TBS, 1 Medium Jar, 1 8oz Can, 1, 2, 1 Small Can, 46oz Bottle, 4 TBS, 2 tsp, 1 tsp, 1 Cup, 8 oz
Packet of Toco mix
Dried Onion
Medium Pace Salsa
Tomato Paste
Can of Corn (Drained)
Can of Black Beans (Drained)
Sliced Black Olives
Vegetable Juice (LIke V-8)
Chili Powder
Garlic Powder
Cheddar Cheese (Grated)
Sour Cream


Brown the ground beef in Dutch oven or stock pan with the dried onion. Drain the fat. 

Add the taco mix and combine thoroughly. 

Mix in tomato paste and then mix in salsa. 

Add corn, beans, vegetable juice. 

Add chili powder and salt.  (Adjust to taste). 

Heat on medium low heat. 

Add black olives (optional) last. 

Once heated thoroughly serve in a bowl topped with cheese and sour cream. 

Variations: Serve over cooked pasta or corn chip scoops.