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Enchilada Chili
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-
Prep
35
min
-
Total
35
min
-
Servings
4
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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™ Mild Red 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
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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.
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-
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.
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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
- 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.
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