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Pantry Chili
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1 pound ground beef
1 small onion, chopped
1 can (16 ounces) chili beans in chili sauce
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) whole peeled tomatoes, undrained and cut up
1 jar (14 ounces) spaghetti sauce
1 envelope taco seasoning
1/4 teaspoon pepper
In a large saucepan, cook beef and onion over medium heat until meat is no longer
pink; drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco
seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10
minutes.
Yield: 6-8 servings.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |