Chili Recipe Easy Using Leftover Taco Meat!

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.

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.

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Easy Chili Recipe from Taco Meat

This is an easy way to turn leftover taco filling into chili!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dinner

Servings: 6 - 8 servings

Author: Kasey Trenum

Ingredients

• 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

Instructions

• 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.

Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!