"I drive the kids to lots of activities, so this is one recipe I keep close at hand," writes Laurie Hobart of Wisconsin Rapids, Wisconsin. "Served with salad, it's a wholesome meal in no time."
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (16 ounces) chili beans, undrained
- 1 can (15 ounces) tomato sauce
- 1 can (11 ounces) Mexicorn, drained
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 to 1 cup shredded cheddar cheese
- Tortilla chips, optional
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Yield: 6 servings.
Originally published as Chili Bean Nacho Skillet in Quick Cooking November/December 2004, p19
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