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Chili Bean Nacho Skillet

"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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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.
Nutrition 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.

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Average Rating:
  • ellimaye1
    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.

  • kitchey
    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.

  • pohl1959
    Mar 11, 2011

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

  • Fuddge
    Jan 27, 2011

    Wonderful, my family loved it.