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.
lb lean (at least 80%) ground beef
medium onion, chopped (1/2 cup)
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
can (15 to 16 oz) spicy chili beans in sauce, undrained
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
cup Green Giant™ Steamers™Niblets® frozen corn
cup shredded Cheddar cheese (4 oz)
cups corn chips
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.
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.
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 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 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.