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Taco Chili

Taco Chili

Taco sauce adds lots of Tex-Mex flavor to this quick and thick chili. Crushed chips add a delightful crunch.

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15 min
Prep Time
15 min
Total Time


1 pound lean ground beef

1 small (1/2 cup) onion, chopped

1 (8-ounce) bottle taco sauce

1 (15-ounce) can black beans, drained, rinsed

1 (8-ounce) can tomato sauce

2 teaspoons chili powder

1 teaspoon ground cumin

2 cups corn tortilla chips, slighlty crushed

4 (3/4-ounce) slices Land O Lakes® Deli American, cut into quarters

How to make

  1. STEP 1

    Place ground beef and onion in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, 7-8 minutes or until beef is browned. Drain, if desired. Stir in taco sauce, beans, tomato sauce, chili powder, and cumin. Continue cooking, stirring occasionally, 5-7 minutes or until heated through.

  2. STEP 2

    Place 1/2 cup crushed chips into bottom of individual soup bowls. Spoon chili over chips; top each with 4 cheese quarters.

Tip #1

- For a fun variation, do not place tortilla chips in bowls. Serve with scooping-style tortilla chips to scoop up the thick chili and gooey cheese.

Tip #2

- For a spicier flavor, use medium or hot taco sauce.

Nutrition (1 serving)

590 Calories
22 Fat (g)
70 Cholesterol (mg)
1250 Sodium (mg)
60 Carbohydrates (g)
10 Dietary Fiber
38 Protein (g)
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