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Taco Chili with Mix

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 (16 oz) can tomato sauce
  • 1 (11 3/4 oz) can diced tomatoes and green chilies
  • 4 cups water
  • 1 jar taco chili mix
  • 1 lb cooked and drained ground beef
  • 1 cup dried kidney beans
  • 1/2 cup dried pinto beans
  • 1 (1 1/4 oz) package taco seasoning mix
  • 1 (1 oz) package buttermilk salad dressing mix
  • 1/3 cup dried minced onion
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups tortilla chips


For the mix:

In a 1-quart wide mouth jar, layer kidney and pinto beans.

In a small bowl, combine taco seasoning mix, dried salad dressing mix, onion, chili, powder and cumin. Wrap seasonings in plastic wrap or cellophane and place in jar.

Put chips in a bag and place in jar. Decorate with ribbon or fabric.

For the chili:

Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven. Add seasoning packet, water, diced tomatoes and green chilies, tomato sauce and ground beef.

Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender. Serve with corn or tortilla chips.