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Taco-Corn Chili

Taco-Corn Chili
  • Prep 30 min
  • Total 30 min
  • Servings 5
Create a flavorful, spicy chili (with a touch of sweetness) in just 30 minutes.
Updated January 24, 2014
Make With
Make With
Old El Paso

Ingredients

  • 1 lb extra-lean (at least 90%) ground beef
  • 1 can (15 oz) Progresso™ red kidney beans, rinsed, drained
  • 1 envelope (1 oz) Old El Paso™ taco seasoning mix
  • 1 can (10 oz) diced tomatoes and green chilies, undrained
  • 1 package (9 oz) frozen corn, thawed, drained
  • 2 cups water
  • 2 teaspoons sugar

Steps

  • 1
    Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain.
  • 2
    Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally.

  • When you can't find extra-lean beef, substitute extra-lean pork, turkey or chicken.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
1030mg
43%
Potassium
690mg
20%
Total Carbohydrate
36g
12%
Dietary Fiber
6g
24%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
30%
30%
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; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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