If comfort had a flavor, it would taste just like this Taco Chili—a robust and soul-satisfying one-pot wonder that’s loaded with Tex-Mex spices, lean ground beef, and wholesome beans. Whether you’re looking for a game-day dish, something to meal prep ahead of a busy week, or just a family-friendly dinner that’s both delicious and budget-friendly, this recipe checks all the boxes.

This isn’t your average chili. It’s an easy fusion of chili and tacos—blending the bold flavors of taco seasoning, cumin, garlic, and chili powder with classic chili components like beans, tomatoes, and ground beef. Even better? It’s flexible: make it in the slow cooker or on the stovetop. Either way, you’ll have a crowd-pleaser.

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💡 Why You’ll Love This Taco Chili

• Flavor-packed: The taco seasoning and Tex-Mex spices give this chili a bold, zesty edge.
• Two cooking options: Cook it low and slow in a crockpot or quick and easy on the stove.
• One-pot simplicity: Less cleanup, more flavor.
• Family-approved: Kid-friendly, hearty, and endlessly customizable with toppings.

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🛒 Ingredients at a Glance

Here’s everything you need to make this irresistible taco chili:

• 1 lb ground beef – Use 85/15 lean for best flavor and texture.
• 1 onion, chopped – Yellow or white onions work well.
• 2 cloves garlic, minced – Fresh or jarred garlic both work.
• 1 can (15 oz) black beans – Drained and rinsed.
• 1 can (15 oz) corn – Drained.
• 1 can (15 oz) diced tomatoes – Include the juice!
• 1 can (8 oz) tomato sauce – Adds a rich tomato base.
• 2 tablespoons taco seasoning – Store-bought or homemade.
• 1 teaspoon cumin
• 1/2 teaspoon chili powder – Adjust for heat preference.
• 1/4 cup water
• Salt and pepper to taste

🍽️ Optional Toppings

• Shredded cheddar or Mexican cheese blend
• Sour cream
• Chopped green onions
• Fresh cilantro
• Crushed tortilla chips or corn chips
• Sliced jalapeños

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👩‍🍳 Step-by-Step Directions

1. Brown the Beef

In a large skillet, cook 1 pound of ground beef over medium heat until it’s fully browned. Drain off any excess grease to avoid a greasy texture.

2. Add Onion and Garlic

Add 1 chopped onion and 2 minced garlic cloves to the pan. Sauté until the onion becomes translucent—about 3-5 minutes. This step builds the flavor base.

3. Transfer and Combine

Transfer the beef-onion mixture to a slow cooker or large pot, depending on your cooking preference.

Add the following to the pot or slow cooker:

• 1 can black beans (drained & rinsed)
• 1 can corn (drained)
• 1 can diced tomatoes (with juice)
• 1 can tomato sauce
• 2 tbsp taco seasoning
• 1 tsp cumin
• ½ tsp chili powder
• ¼ cup water

Mix everything thoroughly to combine the flavors.

4. Cook It Your Way

• Slow Cooker Method:
  Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The slow simmer deepens the flavor.
• Stovetop Method:
  Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

5. Taste and Serve

Add salt and pepper to taste. Dish it up in bowls and let everyone choose their own toppings for a fun, interactive dinner.

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🔄 Storage & Freezing Tips

• Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stove.
• Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight, then reheat.

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🔥 Pro Tips & Variations

• Make it spicier: Add more chili powder or diced jalapeños.
• Vegetarian option: Replace beef with extra beans or plant-based crumbles.
• Stretch it further: Serve over rice or with a side of cornbread.
• Double the batch: This chili is perfect for meal prep or serving a crowd.

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🌽 Nutrition Facts (Estimated per Serving)

• Calories: 350 kcal
• Protein: 22g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 6g

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📝 Taco Chili – Recipe Card

Prep Time: 10 minutes
Cooking Time: 30 minutes (stovetop) or 4–8 hours (slow cooker)
Total Time: 40 minutes (stovetop) or up to 8 hours 10 minutes
Servings: 6 servings
Calories: 350 kcal per serving

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Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes, with juice
• 1 can (8 oz) tomato sauce
• 2 tablespoons taco seasoning
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ¼ cup water
• Salt and pepper to taste

Optional toppings:

• Shredded cheese
• Sour cream
• Green onions
• Cilantro

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Instructions:

1. In a skillet, cook ground beef until browned. Drain excess fat.
2. Add chopped onion and garlic; sauté until translucent.
3. Transfer mixture to a slow cooker or pot. Add all remaining ingredients and stir.
4. For slow cooker: Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
   For stovetop: Simmer covered on low heat for 30 minutes.
5. Season with salt and pepper. Serve hot with toppings of choice.

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You said:

Oven-Baked Breakfast Tacos 🌮🍳🥓 Ingredients 🛒 8 small flour tortillas 6 large eggs 1/2 cup shredded cheddar cheese 1/2 cup cooked bacon, crumbled 1/4 cup milk Salt and pepper to taste 1 tablespoon butter (for greasing) Fresh cilantro for garnish (optional) Directions 👩‍🍳 Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or taco shell tray with butter or cooking spray. Warm the flour tortillas in the microwave for about 15 seconds to make them more pliable. Press each tortilla into the muffin tin or taco shell tray, creating small taco cups. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly into each taco shell. Sprinkle shredded cheddar cheese and crumbled bacon over the eggs. Bake in the preheated oven for 15-18 minutes, or until the eggs are set and the cheese is melted. Remove from the oven, garnish with fresh cilantro if desired, and serve hot. Prep Time: ⏱️ 10 minutes Cook Time: ⏱️ 18 minutes Total Time: ⏱️ 28 minutes Servings: 4 Calories: 300 kcal per serving Air Fryer Recipes For Beginners

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🌮 Oven-Baked Breakfast Tacos – The Easiest Morning Magic for Beginners

If your ideal breakfast is a blend of bold flavor, melty cheese, fluffy eggs, and crispy bacon—all nestled in a warm tortilla—these Oven-Baked Breakfast Tacos are about to become your go-to recipe. Whether you’re a busy parent, a beginner cook, or simply someone craving a low-fuss, high-reward meal, this dish delivers every time.

These tacos are made in the oven, making them perfect for batching and minimal cleanup. No flipping, no stovetop babysitting—just prep, pour, bake, and eat. Ideal for Sunday brunches, meal prep, or even a protein-packed breakfast-for-dinner night.

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🛒 Ingredients You’ll Need

Let’s break down what you’ll need for this recipe. Most of these items are probably already in your fridge:

• 8 small flour tortillas – Regular taco-sized tortillas work best.
• 6 large eggs – The base of the filling.
• ½ cup shredded cheddar cheese – Feel free to sub with Monterey Jack or Mexican blend.
• ½ cup cooked bacon, crumbled – Adds smoky, crispy texture. You can use turkey bacon or breakfast sausage as an alternative.
• ¼ cup milk – Helps make the eggs soft and creamy.
• Salt and pepper to taste
• 1 tablespoon butter – For greasing the tin.
• Fresh cilantro (optional) – A fresh garnish that adds brightness.

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👩‍🍳 How to Make Oven-Baked Breakfast Tacos (Step-by-Step)

This recipe is beginner-friendly, and you don’t need any special equipment other than a muffin tin or taco tray.

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or taco shell tray using butter or cooking spray.

🧈 Tip: Butter gives extra flavor and helps the tortillas get golden on the edges.

Step 2: Soften the Tortillas

Warm your tortillas in the microwave for about 15 seconds. This makes them pliable and prevents cracking when forming the cups.

Step 3: Form Taco Cups

Gently press each tortilla into the muffin tin compartments. You’ll want to form a little bowl shape to hold the egg mixture. It’s okay if they overlap or fold slightly.

Step 4: Whisk the Eggs

In a bowl, whisk the eggs, milk, salt, and pepper together until smooth and well combined. The milk helps create fluffy and tender scrambled eggs.

Step 5: Fill the Shells

Evenly pour the egg mixture into each taco shell cup. Be careful not to overflow.

Step 6: Add Toppings

Sprinkle shredded cheddar cheese and crumbled bacon evenly across each taco cup.

🧀 Love spice? Add chopped jalapeños or a dash of hot sauce before baking.

Step 7: Bake

Place the tray into your preheated oven and bake for 15–18 minutes, or until:

• The eggs are set
• The cheese is melted
• The tortilla edges are golden brown

Step 8: Garnish & Serve

Remove the tray carefully, and let it sit for 2–3 minutes before lifting the tacos out. Sprinkle with chopped cilantro if using, and serve warm.

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📦 Make-Ahead and Storage Tips

• Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster oven.
• Freeze It: Wrap individual taco cups in foil and freeze for up to 1 month. Thaw overnight and reheat at 300°F for 10 minutes.

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🔄 Variations & Swaps

• Make it meatless: Omit the bacon or use vegetarian sausage.
• Add veggies: Sautéed mushrooms, spinach, or bell peppers work wonderfully.
• Try different cheeses: Pepper jack, mozzarella, or feta can take this to the next level.

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🧠 Why These Breakfast Tacos Work for Beginners

These oven-baked breakfast tacos are especially great for new cooks because:

• There’s no need to flip or scramble eggs on the stove.
• The muffin tin shapes and holds everything perfectly.
• It’s easy to customize—great for picky eaters or trying new ingredients.

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🧮 Nutritional Information (Per Serving)

• Calories: 300 kcal
• Protein: 14g
• Fat: 20g
• Carbs: 16g
• Fiber: 1g
• Sugar: 1g

Note: Based on 4 servings (2 tacos per serving). Nutrition may vary depending on the type of cheese and bacon used.

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