Have you ever tried a chili taco? True to its name, these tacos have all the goodness of homemade chili in a taco shell and topped with cheese, avocado, and sour cream.
It’s the ultimate way to use up chili leftovers without anyone complaining that you’ve been eating the same recipe for days.
My family loves all things chili. Everything from the classic recipe to Instant Pot Chili Mac– it’s a winner. And when it comes to the leftovers, making this recipe feels like a treat.
Leftover Chili Recipe
We all know chili is one of those meals you can cook once and eat twice, but not everyone is a fan of leftovers, even if it’s the best chili recipe on Earth.
Enter- the chili taco. It’s a delicious taco night meal everyone will be excited to try. It doesn’t require extra work or preparation, only the usual taco ingredients, but you have a cooked batch of chili instead of ground beef.
How to Make Chili Tacos
The process is simple and looks a lot like this:
- Reheat the chili
This can be done on the stove-top or in the microwave. - Warm the tortillas
Heat the tortillas in the oven or microwave, depending on which you are using. - Load up
Scoop the chili onto your tortilla and top with avocado, cheese, and sour cream. Enjoy!
So easy right? Check out this quick video where I walk you through everything.
Serving Chili Tacos
Like any taco, these can be messy to eat, which is why I love using the taco boats, or flour tortillas shaped into a “boat”, for serving to smaller kids. It’s much easier to eat, and the ingredients don’t fall out as they tend to with crunchy taco shells.
Alternatively, you could wrap everything up into a large burrito-sized tortilla. It’s a more secure and delicious way to snuggly wrap all the ingredients and keep them from spilling everywhere.
Chili Taco Toppings
The sky is the limit when it comes to toppings these chili tacos. Below are just a few ideas to get you started, but you can include any of your favorite ingredients:
- Shredded cheese
- Avocado
- Sour cream
- Guacamole
- Diced onions
- Scallions
- Sliced black olives
Loaded Chili Tacos
Chili tacos have all the goodness of homemade chili in a warm tortilla and topped with cheese, avocado, and sour cream.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dinner
Ingredients
- Leftover All Meat & Veggie Chili, reheated
- 8 flour tortillas or taco boats
- Shredded Cheddar cheese
- 1 avocado, peeled, pitted, and diced
- Sour cream
Instructions
- Warm the tortillas according to package directions.
- Fill each tortilla or taco boat with the reheated chili and top with cheese, avocado, and sour cream.
Equipment
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Nutrition
- Serving Size: 1 taco
- Calories: 424
- Sugar: 6.7g
- Sodium: 971.4mg
- Fat: 16.9g
- Saturated Fat: 5.2g
- Trans Fat: 0.2g
- Carbohydrates: 41.5g
- Fiber: 5.4g
- Protein: 28.6g
- Cholesterol: 63.2mg
Keywords: chili tacos, taco
elizabeth traub
I just made chili last night. I added in more liquids and spice. And then once everyone ate to their delight I added in more beans, tomatoes, and Italian sausage. I love the taco left-over idea. Love reading and learning more ideas. Thank you. Elizabeth
★★★★★
Laura Fuentes
Thank you for using my recipe, Elizabeth! I’m excited that everyone enjoyed these chili tacos.