Enchilada Chili

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

By Betty Crocker Kitchens

December 8, 2009

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

1 1/2

cups frozen whole kernel corn (from 1-lb bag)

can (15 oz) spicy chili beans in sauce

cup chile cheese-flavored corn chips, if desired

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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.