Confetti Taco Chili for 16

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  • 40 min prep time
  • 40 min total time
  • 9 ingredients
  • 16 servings


lb lean (at least 80%) ground beef
cups chopped onions (4 medium)
packages (1 oz each) Old El Paso™ taco seasoning mix
cans (15.5 oz each) diced tomatoes with green chiles, undrained
cans (15 oz each) tomato sauce
bag (1 lb) frozen whole kernel corn, if desired
cans (15.5 oz each) southwestern black beans with cumin and chili spices, undrained
cups chili cheese-flavored corn chips (about 7 oz)
cups shredded Cheddar cheese (8 oz)


  1. 1 In 8-quart Dutch oven, cook beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Heat to boiling. Reduce heat to medium; cook 10 to 15 minutes, stirring occasionally, until corn is tender.
  2. 2 Stir in beans; heat to boiling. Reduce heat to medium; cook about 10 minutes, stirring occasionally, until thoroughly heated and flavors are blended.
  3. 3 Spoon 6 cups of the chili into each of four 6-cup freezer/microwavable containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
  4. 4 Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost 30 to 40 minutes.
  5. 5 To heat refrigerated or thawed chili, cover loosely and microwave on High 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.




Nutrition Information

Recipe Step Photos

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