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 30 Minutes
Total 30 Minutes
Servings 4

Ingredient List

  • 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 frozen corn
  • 1 cup shredded Cheddar cheese (4 oz)
  • 2 cups corn chips
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Recipe Continues Below

Preparation

  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 and onion is tender; drain.
  2. 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.
  3. Sprinkle each serving with cheese. Serve with corn chips.

Expert Tips

  • Ground turkey can be used in place of the ground beef in this recipe.
  • Garnish this dinnertime treat with chopped fresh cilantro for an extra south-of-the-border taste.

Nutrition

  • 1 Serving Calories 590 (Calories from Fat 250);  Total Fat 28g (Saturated Fat 12g ,Trans Fat 1g);  Cholesterol 100mg;  Sodium 2160mg;  Potassium 890mg;  Total Carbohydrate 48g (Dietary Fiber 8g ,Sugars 12g);  Protein 35g
  • % Daily Value: Vitamin A 30%;  Vitamin C 10%;  Calcium 25%;  Iron 35%
  • Exchanges: 2 Starch;  1 Other Carbohydrate;  1 1/2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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