Don’t Miss a Recipe!

Don’t Miss a Recipe! Subscribe to receive new posts delivered directly to your inbox:

Feb 16
26

Slow Cooked Taco Chili (Salad)

This concoction is so versatile that I had no idea how to describe it in the recipe title. I found the recipe on Ezra Pound Cake and she referred to it as a soup, but since there was very little liquid the way I made it, that didn’t seem right to me. If you don’t drain and rinse the cans of beans it will be more like a soup, so feel free to make it that way. The consistency of mine was more like a hearty chili and the main ingredients are similar, but there’s no chili powder in it so I’m not sure that really describes it either. My favorite way to eat this turned out to be over a bed of crisp lettuce like a taco salad, so that’s how I photographed it. You could also portion it into single lettuce leaves and eat this as taco lettuce wraps or serve it over rice like a Chipotle bowl.

You also have an opportunity to get creative with the toppings. I included shredded cheddar in the recipe, but it was fun to experiment with other additions as well. My favorite to use (as always) was Wholly Guacamole. I used 2 tablespoons of their spicy variety and the cool creaminess was a fabulous contrast to the hot and hearty chili. I also tried it with half an ounce of Fritos sprinkled over the top, and that added a really nice crunchy texture and saltiness I enjoyed. Of course, I also tried the chili straight-up out of a bowl and that was great too.

Basically, I’m leaving it up to you to decide what this is and how you’ll serve it. Get creative and let me know your favorite way to eat it!

 topped with guacamole

PrintSave

Slow Cooked Taco Chili (Salad)

Yield: 12 (1 cup) servings

Ingredients:

  • 2 lbs 95% lean ground beef
  • 1 large onion, diced
  • 1 (14.5 oz) can of fire-roasted diced tomatoes
  • 1 (10 oz) can of Rotel diced tomatoes and green chiles
  • 2 (15 oz) cans of black beans, drained and rinsed (do not drain if you want it soupier)
  • 1 (16 oz) can of pinto beans, drained and rinsed (do not drain if you want it soupier)
  • 1 (15 ¼ oz) can of whole kernel corn, drained
  • 2 (4 ½ oz) cans of diced green chiles
  • 1 (1 oz) envelope reduced sodium taco seasoning
  • 1 (1 oz) envelope Ranch dry salad dressing/seasoning mix
  • 1 ½ cups 2% shredded cheddar cheese

Directions:

  1. Bring a large sauté pan or skillet to medium heat. Add chopped onions and sauté until cooked. Add ground beef and cook until meat is browned. Drain meat.
  2. Transfer the meat & onions into your slow cooker. Add the tomatoes, Rotel, black beans, pinto beans, corn and chiles and stir until combined. Add the taco and ranch seasonings and stir in until thoroughly mixed. Cook on low for 6-8 hours. Top each serving with 2 tablespoons of shredded cheddar and serve.

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
282 calories, 28 g carbs, 8 g fat, 27 g protein, 7 g fiber (from myfitnesspal.com)

Source: Ezra Pound Cake

topped with Fritos

This post contains affiliate links

   

26 Responses to “Slow Cooked Taco Chili (Salad)”

  1. #
    1
    Anonymous — February 17, 2012 @ 12:10 am

    I have been making the Taco Soup recipe for years, got it from another friend of mine. But to make it work you are not supposed to drain the cans, just pour and simmer. I even do mine in the slow cooker and it comes out great!

    • emilybites replied: — February 17th, 2012 @ 12:14 am

      Yeah, I figured. I have a weird aversion to the goopy stuff the beans are in for no apparent reason. I am sure it’s delicious in this recipe and I knew I was probably sacrificing the soupiness by draining them but I just couldn’t wrap my brain around pouring the can in un-drained! Haha.

      Readers: feel free to make it soupy and use the full cans! I loved this as a chunky chili/taco salad, but those without my weird phobia of the canned bean substance should feel welcome to make it as soup!

    • Debby replied: — February 17th, 2012 @ 12:31 am

      The weight watcher recipe calls for 1 can of water in each of the 2 tomatoes and rinse all the beans. I use white beans, black beans , hominy and kidney beans, can of each. I always have plenty of liguid.

    • emilybites replied: — February 17th, 2012 @ 12:42 am

      I’m not sure what recipe you’re referring to but I’m sure that would work too.

      I liked the way mine turned out (not a soup), but everyone should make it how they like it best!

    • Debby replied: — February 17th, 2012 @ 12:44 am

      I guess I should have added, the recipe is the same as yours except for the addition of water.Sorry

    • emilybites replied: — February 17th, 2012 @ 12:54 am

      Okay. I’ve never seen that recipe before but if I made this as a soup I think I’d want it to stay thick. Well, if people want to make taco soup then they can do that or leave the cans un-drained.

      If I make it again I’m going to continue making it as a chili without the extra liquid. It’s great as chili and it makes an awesome taco salad!

    • Anonymous replied: — January 20th, 2013 @ 1:00 am

      Call me crazy…but where do the carbs come from n this recipe? WHy so many?

    • emilybites replied: — January 20th, 2013 @ 1:02 am

      Beans and corn are full of carbs

  2. #
    2
    Anonymous — February 17, 2012 @ 1:22 am

    Yum!! I love the slow cooker recipes!! Give us more!

    • emilybites replied: — February 19th, 2012 @ 2:08 am

      Will do!

  3. #
    3
    Stephanie — February 17, 2012 @ 10:10 pm

    Can I use ground turkey instead?

    • emilybites replied: — February 19th, 2012 @ 2:07 am

      Sure!

  4. #
    4
    Barbie — February 21, 2012 @ 12:48 am

    Ooh…I’ll be making it just the way you did! So yummy looking!

    • emilybites replied: — February 21st, 2012 @ 8:07 pm

      Thanks Barbie! Hope you love it :)

  5. #
    5
    soxfan — February 27, 2012 @ 7:11 pm

    Can I cook it on high?

    • emilybites replied: — March 1st, 2012 @ 12:52 am

      Sure, just reduce the cooking time.

  6. #
    6
    Anonymous — February 28, 2012 @ 10:52 pm

    This was really good with salsa and FF Sour Cream over lettuce! I made with ground turkey!! Amazing

    • emilybites replied: — March 1st, 2012 @ 12:52 am

      Glad it was a hit!

  7. #
    7
    Ana — February 29, 2012 @ 6:23 am

    Made this and oh my god is it amazing!! I ate it today over lettuce and tomatoes and will probably eat it over rice tomorrow! Thanks for sharing Emily!

    • emilybites replied: — March 1st, 2012 @ 12:52 am

      Happy to hear you loved it, Ana!

  8. #
    8
    Egrindstaff — March 4, 2012 @ 8:45 pm

    Looks great!! Emily, do you think this will freeze?? Just the chili part obviously not lettuce :)

    • emilybites replied: — March 6th, 2012 @ 2:08 am

      I put some in the freezer but I haven’t reheated it yet. i am guessing it will freeze well!

  9. #
    9
    Anonymous — February 23, 2013 @ 1:46 pm

    The cheese is included in the points? Thank you so much for all of your wonderful recipes! The taco cupcakes are a huge hit at my house.

  10. #
    10
    Ricky Bancroft — January 20, 2014 @ 12:24 am

    Just made this again since you posted it, it’s so good! This is slow cooker season! The ingredients only cost me about $15, and will most likely last me about a weeks worth of dinner! The only thing I did different: I added a teaspoon of cayenne pepper when I started, and halfway through. However, I do like my chili with a ‘kick’ :)

  11. #
    11
    Catherine Kien — February 9, 2014 @ 4:16 pm

    This is one of my favorite recipes now! I eat it with Wholly Guacamole and a little Taco Sauce to make a really filling taco salad. I make it on Sunday and it lasts all week. Thanks Emily!!

  12. #
    12
    jamie villarreal — July 17, 2014 @ 8:05 pm

    Just made tonight! Super tasty! Didn’t cook meat first, let the crock pot do the work! Yummo!

Leave a Comment





Current day month ye@r *