Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Enchilada Chili

Enchilada Chili
  • Prep 35 min
  • Total 35 min
  • Servings 4
Enchilada ingredients find a new home in a spicy chili that's prepared in one pot.
Updated December 8, 2009

Ingredients

  • 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 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1440mg
60%
Potassium
970mg
28%
Total Carbohydrate
38g
13%
Dietary Fiber
8g
31%
Sugars
10g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
25%
25%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved