Hominy Taco Chili
"This robust chili is easy to prepare with canned items and receives rave reviews," says Barbara Wheless, Sheldon, South Carolina. "The recipe makes enough for dinner with leftovers to freeze."
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cans (15-1/2 ounces each) hominy, drained
- 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup water
- 1 envelope taco seasoning
- 1 envelope ranch salad dressing mix
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- Corn chips, optional
Reviews
Had friends over and I served this delicious chili. Next time I will cut back on the cumin, but otherwise this dish is a winner...
Loved this and it makes a large portion that feeds my large family with leftovers for lunch.
We make a version of this that we also call taco soup, but it doesn't have as many beans or the hominy. I don't think I'd add the cumin the next time, as that was what I could taste predominantly, whereas with the taco soup I can taste the taco seasoning. It's fun to try something different, though.
This recipe is so good. I added more water to make a soup instead of chili. I start with dried beans and dried hominy to make it cheaper to make than buying cans. I will make this recipe often.
This is the same recipe I make only I call itTaco Soup...Inredients are identical.and I serve my Taco Soup with slices of avacado on top, and tortilla strips I havetinely sliced and fried or baked..
I substitute ground turkey for the beef as well as rotel tomatoes for the stewed tomatoes. I like beans a lot so I usually add kidney beans too.