This chili cheese Fritos-topped chicken casserole is the epitome of comfort food—cheesy, crunchy, vibrant, and bursting with flavor. And the preparation just involves one dirty pot. If desired, top with salsa, sour cream, and chopped cilantro before serving.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- 2 (14.5 ounce) cans whole peeled tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (14 ounce) can whole kernel corn
- 1 (1 ounce) package taco seasoning
- 1 (1 ounce) package buttermilk ranch dressing mix
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
- Cook on Low for at least 3 hours.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 9 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 1403 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
this is a chili. you’ll want to add a couple of cups of low sodium beef broth if you want this to have anything to it. I immediately noticed this recipe would be very mild in flavor so I sauteed half an onion and 2 cloves of garlic with the meat. the rest of the recipe was cooked as written. I added another half pack of taco seasoning since I added beef broth and the flavor popped decently. I made this for my office soup contest so I’m prepared to get told I made chili all day. I have named my dish ‘not chili’.
We found that the basic recipe without the added ranch mix was delicious. It was plenty salty at that point. We added sour cream, scallions and a Mexican cheese blend for the finishing touches. I would make it again. Thanks for the recipe.
Yep, loved it.
This was very tasty and so easy to make. Next time I will used diced tomatoes and add some beef or chicken broth as mine was a little to thick for a soup.
Accidentally didn’t have corn so put twice as many tomatoes
So good!
I MADE A FEW CHANGES:YELLOW ONIONS IN MY GROUND BEEF, GREEN ONIONS TO GARNISH.
It is super quick to make and very tasty! I used diced canned tomatoes and added an extra to make it more of a soup. Made it twice, second time switched to Italian sausages because that’s what was in the freezer and it worked beautifully! In the words of Michael Smith (Executive Chef); “A recipe is merely a guideline what you do with it is entirely up to you!” Will be one of our go-to‘s on cold/rainy busy days!!
I made this about 2 weeks ago. What an easy recipe! I read the reviews and based on them added Rotel tomatoes, diced onion, shoe peg corn and a can of IPA beer – my hubby is still raving about it! There’s only the 2 of us, so we had enough to freeze in 2, quart containers – but there’s only one left. Will definitely be making it again and again, and for our next ‘soup night’ Church fundraiser as well. Thanks for the recipe!!
I have made a version of this for many years. My family loves this. Very easy to double and triple this recipe. Makes wonderful leftovers. I use low sodium Still very good. I add black beans, chili beans and great northern beans And some tomato juice. Rotel or salsa is with it good too. We serve with cheese and sour cream
This soup was great! And it is sooooo easy to make. I think it used to be referred to as 7 can soup. I made as directed. It was delicious!
My family, including my picky teenager, lapped this up- so flavorful & easy! Hands-off cooking, after the first few steps is such a time-saver! Leftovers even better & can easily freeze for another time…
Next time I think I will use diced or stewed tomatoes rather than the whole tomatoes for better consistency. I did turn up the Crock Pot to High after 1 1/2 hrs and cooked for another 2 hours on High because I like my soups warmer. Delicious!!!
I only used 1/2 package of taco seasoning and added 2 teaspoons of sugar. We loved the soup! My husband rated it the best ever. Thanks to allrecipes for superb recipes.
I did use home canned tomatoes and home one can of home canned salsa. It turned out great, everyone loved it.
I made a double batch and everyone enjoyed it. Not too spicy but flavorful.
Easy and tasty. Followed recipe and topped with a squeeze of lime and chopped cilantro. Will definitely serve again.
Very good for a mostly “open cans and dump” recipe! I did it on stove top using cans of crushed rotel tomatoes (hot) which did not allow whole tomatoes to cook down into broth, so I did have to add a couple cans of chicken broth. I drained the hamburger grease before adding all the goodies. Substituted black beans for kidney beans and used shoepeg can of corn. The taco seasoning (hot) and ranch packets had all the spices I needed since I used spicy tomatoes. This was quick and easy and you control the spice level by the variety of the ingredients listed that you choose to use. I would have never thought to add peered ranch seasoning, but it was very tasty!
I went with what we had in the pantry and freezer. One can of fire roasted diced tomatoes and one chopped fresh tomato. No kidney beans, just the Pintos. I did add 1/2 sweet onion, garlic, a 7 ounce can of diced mild chilis, and a cup of rice. I only used 1/2 the dressing mix as the first 2 ingredients were salt and MSG. I had salted the meat and onions as they cooked. A habit of mine. Served with tortilla strips, cilantro, chopped scallions, sour cream, and shredded Mexican blend cheese. Pretty tasty and will make again.
This is basically Paula Deens taco soup which is a little annoying. That said I LOVE this recipe but go to her website and use hers its better.
I have made this many times but use no salt tomatoes and low sodium taco seasoning and a lower sodium ranch mix from Sprouts to lower sodium. Is delicious.