Post by JJ Judkins on Sept 26, 2008 16:30:33 GMT -6
Skillet Nacho Chili
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.
Prep Time:30 min
Start to Finish:30 min
Makes:4 servings
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (19 oz) Progresso Vegetable Classics hearty tomato soup
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
1 cup Green Giant Valley Fresh Steamers frozen niblets corn
1 cup shredded Cheddar cheese (4 oz)
2 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.
Source: Betty Crocker