Saturday, November 20, 2010

Skillet Nacho Chili

  • 1 lb extra lean ground beef
  • 1 tbsp minced onion
  • 1 can Campbell's condensed tomato soup
  • 1 can navy beans (or chili beans)
  • 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
  • 1 cup fiesta corn (Mexicorn)
  • fat free shredded cheddar cheese for topping
  • tortilla chips for topping
  1. 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; drain.
  2. Stir soup, beans, green chiles and corn into beef mixture. Heat to boiling; reduce heat to medium. Add water if desired to meet consistency desires!
  3. Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.
  4. Sprinkle each serving with cheese. Serve with corn chips.
Makes 4 servings.

Nutrition (w/o cheese and chips)
Calories 285
Fat 5g
Sat Fat 1.5g
Cholesterol 75mg
Sodium 1100mg
Potassium 471mg
Carbs 34g
Fiber 8g
Sugars 10g
Protein 35g

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