Jamie here, my mom used to take leftover taco meat and turn it into chili ALL. THE. TIME. It was super flavorful and a great way to transform Monday’s leftover’s into Tuesday’s completely new meal. (My dad had VERY strong opinions about leftovers….)
Here’s how I make my chili recipe EASY using whatever taco meat’s left in the fridge!!
When I make taco meat I brown anywhere between 1 1/2 – 2 lbs of ground beef, add a can of Ro-Tel, a can of black beans and taco seasoning. Sometimes onions or corn make the cut as well. It’s a robust taco filling to fill up my big crew. 😉
And as you can see, it’s basically a form of chili already.
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To make it into real chili, you’ll want a couple cups of leftover taco meat to start with. Put the leftover leftover taco meat into the crockpot (or a regular pot) and add 2 cans of chili beans, a can of tomato paste, a can of tomato sauce, 2 cans of water and an additional can of rotel. A cube of beef boullion and about half a package of chili seasoning finish off the flavoring. (Since it still has taco seasoning, you don’t need a whole package)
Heat on high in a crockpot for a couple hours, or until hot in a regular pot.
Cook a half a box of elbow macaroni (about 8 oz dry) and add to the chili pot.
TIP: I like to add about a little bit of the starchy pasta water to help thicken up my chili a little bit. Maybe it’s all in my imagination, but I think it helps it along!
ANOTHER TIP: If you have any refried beans leftover from taco night, feel free to stir some of those in as well!! They’re also a great thickener and make use of every last bit of leftovers in the fridge.
Prep time:
Cook time:
Total time:
Serves: 6 - 8 servings
- 1-2 Cups leftover taco meat
- 2 cans of chili beans
- 1 12 oz can of tomato paste
- 1 12 oz can of tomato sauce
- 1 can Ro-Tel
- 2 cans of water a
- 1 cube of beef boullion
- 1 package of chili seasoning
- Half a box of elbow macaroni (about 8 oz dry)
- To make it into real chili, you'll want a couple cups of leftover taco meat to start with.
- Put the leftover leftover taco meat into the crockpot on high (or a regular pot on medium)
- Add 2 cans of chili beans,tomato paste, tomato sauce, boullion, chili seasoning, water and rotel.
- Heat on high in a crockpot for a couple hours, or about 15 - 20 minutes in a regular pot.
- Meanwhile, cook a half a box of elbow macaroni (about 8 oz dry) and add to the chili pot.
- * I like to add about a little bit of the starchy pasta water to help thicken up my chili a little bit.
- ** If you have any refried beans leftover from taco night, feel free to stir some of those in as well!! They're also a great thickener and make use of every last bit of leftovers in the fridge.
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