Skillet Nacho Chili

 

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

• 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.