365 Days of Slow Cooking: March Madness Day 23: Taco Chili
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Wednesday, March 23, 2011

March Madness Day 23: Taco Chili

1 onion, minced
1/2 packet taco seasoning (0.5 oz)
1 Tbsp tomato paste
1 Tbsp canola oil
3 garlic cloves, minced
1 (15 oz) can black beans, drained and rinsed (or 2/3 cup dried, rinsed, drained and cooked until soft)
1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp brown sugar
1/2 lb - 1 lb leftover meatloaf (or 1 lb lean hamburger, browned and drained)
1 cup frozen corn
Grated cheese
Sour cream
Tortilla or corn chips

Microwave onions, seasoning, tomato paste, oil and garlic for about 3-4 minutes, stirring every minute.  Pour onion mixture into slow cooker.  Add in the beans, tomato sauce, tomatoes and brown sugar.  Crumble the meatloaf and stir into the slow cooker.  Cover and and cook on LOW for 4-6 hours.  Add in the frozen corn and top each serving with cheese, sour cream, and chips.  Makes 4 servings.

Easy, easy recipe for a busy day.  I had a big ol' plate of meatloaf that my mother-in-law sent home with me.  I knew we wouldn't eat it so I improvised and used it in this recipe.  It worked great.  My daughter had 3 helpings (cheese and chips makes everything good, right?).  3 1/2 stars


  1. I'm planning on doing this as I have excess taco seasonings, but I only have fresh tomatoes instead or canned, a 29 oz can of tomato sauce, no tomato paste, no frozen corn, and dry pinto beans. Would you suggest that I mix this recipe with - http://www.365daysofcrockpot.com/2011/11/slow-cooker-chili-with-dried-pinto.html -? And with the lack of tomato paste and the excess tomato sauce, what changes would you suggest in that department?