| 1 | lb lean (at least 80%) ground beef |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | can (19 oz) Progresso® Vegetable Classics hearty tomato soup |
| 1 | can (15 to 16 oz) spicy chili beans in sauce, undrained |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, undrained |
| 1 | cup Green Giant® Valley Fresh Steamers™Niblets® frozen corn |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 2 | cups corn chips |
Serve with...
Southwestern Dip
Total Time:
2 hours 10 min
| 1. | Spray 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. |
| 2. | 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. |
| 3. | Sprinkle each serving with cheese. Serve with corn chips. |
|
| 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. |
Nutrition Information:
590 ( 250); 28g ( 12g, 1g); 100mg; 2160mg; 48g ( 8g, 12g); 35g 30%; 10%; 25%; 35% 2 ; 1 ; 0 ; 4 ; 1 1/2 3