Chili Tacos

Chili Tacos

MAKES: 6-8


  • 2 lbs. Blackwell Angus ground chuck, 80/20
  • Prepared chili seasoning (use amount on package directions for 2 pounds of ground beef)
  • 15 oz. can black beans, drained
  • 15 oz. can tomatoes, diced
  • 10.75 oz. can tomato puree
  • 12 oz. water
  • 24 taco shells
  • 1 medium white onion, diced
  • 2 cups cheddar cheese, shredded
  • 1 cup sour cream
  • Salt, to taste


  1. In a pan over medium high heat, brown the meat to 160°F, as determined by an internal meat thermometer.
  2. Remove from pan and drain the fat.
  3. Put the pan back on the heat and add half of the onions.
  4. Cook onions for a few minutes until tender.
  5. Add chili seasoning to the pan and stir.
  6. Add tomato puree and diced tomatoes.
  7. Stir to combine the seasoning into the tomatoes.
  8. Add the meat, beans and water.
  9. Place a lid on the pan and simmer for 20 to 30 minutes, stirring every 5 minutes. Season with salt to taste.
  10. Serve with the onions, cheese, sour cream and taco shells.
  11. Enjoy!