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Slow Cooker Taco Chili Recipe

All the flavors you love from taco night come together in one easy slow cooker dish! This is seriously one of the most requested recipes in my house. The kids go wild for it, and I love how simple it is to throw together!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 2 lbs ground beef
  • 1 packet 1 oz taco seasoning
  • 1 packet 1 oz ranch dressing mix
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can pinto beans, drained and rinsed
  • 1 15-oz can corn, drained
  • 1 10-oz can diced tomatoes with green chilies (like Rotel)
  • 1 15-oz can tomato sauce
  • 1 14.5-oz can petite diced tomatoes with juice
  • 1 cup beef broth
  • Toppings: shredded Mexican cheese sour cream, tortilla chips, sliced green onions, diced avocado

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, until no pink remains, about 8-10 minutes. Drain the fat.
  2. Transfer the cooked ground beef to your slow cooker.
  3. Add the taco seasoning and ranch dressing mix to the slow cooker and stir to coat the meat.
  4. Add the black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, diced tomatoes, and beef broth. Stir everything together until well combined.
  5. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  6. Give the chili a good stir before serving.
  7. Ladle into bowls and top with shredded cheese, sour cream, crushed tortilla chips, green onions, and diced avocado. Enjoy with extra chips on the side!