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Nachos and beef chilli displayed in a rustic bowl

Lazy 4 Ingredient Beef Chilli

An easy slow cooker or stove top taco chilli mince made with beef, taco seasoning, tomato soup, and chilli beans. Slow cooked is best for rich flavour, then served over rice or nachos for a simple family dinner.
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Prep Time 5 minutes
Cook Time 5 hours
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams beef mince
  • 1 packet Pam’s taco mix
  • 1 can (420g) Wattie’s condensed tomato soup
  • 1 can (425g) Pam’s or Wattie’s chilli beans

Equipment

  • 1 fry pan/pot (for browning)
  • 1 Slow cooker
  • 1 Wooden spoon
  • 1 can opener

Method
 

  1. Heat a pan and brown the beef mince until fully cooked. Break it up well so it’s nice and fine.
  2. Transfer the cooked mince into your slow cooker.
  3. Add taco seasoning and condensed soup. Mix until combined.
  4. Cook on low for 5 hours or High for 4 hours.
  5. Add chilli beans in the last 30 minutes of cooking.
  6. Stir well and serve hot over rice, corn chips, or even baked potatoes.
  7. Top with guacamole, sour cream, cheese, coriander, or whatever your heart says yes to.

Notes

 Tips:
  • Browning the mince properly = deeper flavour (don’t rush this step)
  • If it tastes too sweet → add a splash of vinegar or lime
  • If it feels flat → chilli flakes or hot sauce bring it alive instantly
  • Leaving the lid slightly ajar for the last 15 mins helps thicken it for nachos
Stove Top Method:
  • Brown mince
  • Add all ingredients and mix until combined.
  • Simmer for 30 minutes stirring frequently to avoid sticking.
  • Serve.
Suggested Uses:
  • Loaded nachos night
  • Easy rice bowls for busy evenings
  • Meal prep lunches (it reheats beautifully)
  • Jacket potato filling
  • Freezer-friendly batch cooking