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Chili Nacho Supper
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2-1/2 pounds ground beef
3 cans (15 ounces each) tomato sauce
2 cans (16 ounces each) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 envelopes chili mix
2 pounds process cheese (Velveeta), cubed
1 cup heavy whipping cream
2 packages (16 ounces each) corn chips
Sour cream
In a Dutch oven, cook the beef until no longer pink; drain. Add tomato
sauce, beans, tomatoes and chili mix; heat through. Add cheese and
cream; cook until the cheese is melted. Serve over chips. Top with
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |