Chili Bean Nacho Skillet Recipe

5 4 7
Chili Bean Nacho Skillet Recipe
Chili Bean Nacho Skillet Recipe photo by Taste of Home
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Chili Bean Nacho Skillet Recipe

Read Reviews
5 4 7
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 278 calories, 8g fat (4g saturated fat), 44mg cholesterol, 1040mg sodium, 28g carbohydrate (0 sugars, 6g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

  • 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
  1. 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.
  2. 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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Reviews forChili Bean Nacho Skillet

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ellimaye1 User ID: 1179808 252591
Reviewed Aug. 12, 2016

"quick and easy recipe--great for a night when you are busy. Topped with diced green peppers, tomatoes, avocados, and sour cream for a complete meal."

MY REVIEW
kitchey User ID: 3750980 217922
Reviewed Jan. 15, 2015

"I add a little more tomato sauce or juice, and serve it over rice when there are no tortilla chips to be found......good go-to recipe on busy nights."

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pohl1959 User ID: 2888433 58825
Reviewed Mar. 11, 2011

"It seemed like more of a dip for chips rather than a main dish, but my family really liked it!"

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Fuddge User ID: 5322023 92612
Reviewed Jan. 27, 2011

"Wonderful, my family loved it."

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