Taco Chili – Easy Crockpot

Taco chili

In this house, we love taco flavors. And we love chili. So it only makes sense to try a recipe that puts both together – Taco Chili!

This recipe is adapted from one found on Taste of Home.

In reality, we Americans probably use the word “taco” wrong. I once worked with a man who was from Mexico. During a work lunch I asked for a taco salad. He thought that was funny because in his mind a taco is a completely different item from a salad. So ordering a taco salad made about as much sense as ordering a sandwich salad. Probably the restaurants that use the term “Southwest Salad” are much more accurate.

Today we tend to use the term taco to refer to the flavors of Tex-Mex seasoning. And what wonderful flavors they are! Chili powder, cumin, paprika, garlic and oregano, to name a few. And the fact that chili powder is one of the ingredients makes it super logical for chili! Add a packet of the seasoning to your chili or add a quantity to your liking.

For another flavor burst, try a packet of ranch seasoning. I use Fiesta Ranch dressing, but regular ranch also works.

How to make this taco flavored chili

browned meat and onions in a skillet

Other than the seasoning packets, the ingredients are what you might expect. Start with ground beef and onion, brown them together in a skillet and then transfer to a slow cooker.

Rinse and drain 3 cans of beans (black, kidney and pinto), then add the beans to the slow cooker with some corn.

The tomato “sauce” consists of a can of diced tomatoes with green chilis, a can of tomato sauce. Then, 2 cans of diced tomatoes that are first pureed with a can of green chilis. This creates a combination of smooth and chunky in the liquid, which is just how I like my chili 😀.

ingredients added to crock pot, ready to slow cook

Add seasoning packets and then slow cook for 6-8 hours until the flavors are blended.

taco chili in a bowl topped with cheese, chips and sour cream

This makes a very hearty, satisfying chili, which is wonderful with your favorite toppings: sour cream, shredded cheese, tortilla and/or corn chips. Yum!

taco chili served like nachos

I was feeling a little obsessed with chips one day so I tried using the chili as a nacho-style topping. I loved it this way too!

Pin for Taco Chili

With these flavors you can’t go wrong with Taco Chili!

Taco chili
Print Recipe
5 from 2 votes

Taco Chili

A chili with bold taco flavors!
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Soup
Cuisine: Mexican
Servings: 10
Calories: 354kcal
Author: Sula


  • 1 ½ pounds ground beef
  • 1 small onion chopped
  • 1 can black beans 15 oz
  • I can kidney beans 15 oz
  • 1 can pinto beans 15 oz
  • 1 ½ cup corn frozen
  • 1 can diced tomatoes and green chilis undrained (10 oz, like Rotel)
  • 8 oz tomato sauce
  • 1 envelope Fiesta Ranch dressing mix regular Ranch also works
  • 1 envelope taco seasoning
  • ½ tsp pepper
  • 4 oz can chopped green chilis
  • 2 cans diced tomatoes undrained (14 oz each)


  • In a large skillet, cook and crumble the beef over medium-high heat. Add the onion and cook until the beef is no longer pink and the onion is translucent. Transfer to a 5 or 6 quart slow cooker.
  • Rinse and drain the beans and add to the slow cooker. Add all other ingredients except for the 2 cans of diced tomatoes and the can of green chilis.
  • In a blender or food processor, puree the diced tomatoes with the small can of chopped chilis until smooth; add to slow cooker.
  • Cover and cook on low for 6-8 hours.
  • Serve with toppings as desired.


Optional toppings: corn chips, sour cream, shredded cheese


Calories: 354kcal | Carbohydrates: 35g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 620mg | Potassium: 960mg | Fiber: 10g | Sugar: 6g | Vitamin A: 309IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 6mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.


8 thoughts on “Taco Chili – Easy Crockpot

  1. 5 stars
    Mmmm, this looks SOOO good! Can’t wait to try it! :). Hope you’re staying safe right now, Sula!

  2. This looks so good and got me wondering why I’ve never put Fritos on my chili! I always top with cheese and sometimes sour cream, but I never even considered corn chips! Trying this recipe for the family this weekend.

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