Skillet Nacho Chili
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (19 oz) Vegetable Classics hearty tomato soup
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen corn
1 cup shredded Cheddar cheese (4 oz)
2 cups corn chips
1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is brown and onion is tender; drain.
2. Stir soup, chili beans, green chiles and corn into beef mixture. Heat to boiling; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.
3. Sprinkle each serving with cheese. Serve with corn chips.
Ground turkey can be used in place of the ground beef in this recipe.
Garnish this dinnertime treat with chopped fresh cilantro for an extra south-of-the-border taste.