Skillet Nacho Chili

Chili's ready in 30 minutes with this fix-it-fast skillet version loaded with beef, beans and corn. Scoop it up with crunchy chips.

Yield

4 servings

Ingredients

1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 (19 ounce) can Progresso® Vegetable Classics hearty tomato soup
1 (15 to 16 ounce) can spicy chili beans in sauce, undrained
1 (4.5 ounce) can Old El Paso® chopped green chiles, undrained
1 cup frozen corn
1 cup shredded Cheddar cheese (4 ounces)
2 cups corn chips

Directions

Spray a 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is brown and onion is tender; drain.

Stir soup, chili beans, green chiles and corn into beef mixture. Heat to boiling; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.

Sprinkle each serving with cheese. Serve with corn chips.

Estimated Time

Preparation/Total Time: 30 minutes

Additional Information

Ground turkey can be used in place of the ground beef in this recipe.

Garnish this dinnertime treat with chopped fresh cilantro for an extra south-of-the-border taste.

Nutritional Information

Amount per serving: Calories 590 (Calories from Fat 250), Total Fat 28 g (Saturated Fat 12 g, Trans Fat 1 g), Cholesterol 100 mg; Sodium 2160 mg; Total Carbohydrate 48 g (Dietary Fiber 8 g, Sugars 12 g), Protein 35 g; Exchanges: 2 Starch; 1 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 3

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