Enchilada Chili

Enchilada Chili

Enchilada ingredients find a new home in a spicy chili that's prepared in one pot.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
can (14.5 oz) diced tomatoes with green chiles, undrained
1
can (10 oz) Old El Paso® enchilada sauce
1 1/2
cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
1
can (15 oz) spicy chili beans in sauce
1
cup chile cheese-flavored corn chips, if desired
  1. In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
  2. Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
  3. Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
You can top the chili with shredded Cheddar cheese instead of the corn chips, if you like.
How-To
Choose your heat level by using mild or hot enchilada sauce in the chili.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 70mg;
  • Sodium 1440mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 8g,
    • Sugars 10g),
  • Protein 29g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.