Enchilada ingredients find a new home in a spicy chili that's prepared in one pot.
lb lean (at least 80%) ground beef
medium onion, chopped (1/2 cup)
can (14.5 oz) diced tomatoes with green chiles, undrained
can (10 oz) Old El Paso™ enchilada sauce
cups Green Giant™ Niblets® frozen whole kernel corn (from 1-lb bag)
can (15 oz) spicy chili beans in sauce
cup chile cheese-flavored corn chips, if desired
In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
You can top the chili with shredded Cheddar cheese instead of the corn chips, if you like.
Choose your heat level by using mild or hot enchilada sauce in the chili.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.