CHEESY MEXICAN CHILI

Cheesy Mexican Chili image

"My husband, Ron, and I farm," relates Chris Severson of Emerson, Nebraska. "I prepare this chili and take it out to the field during harvest. It's filling, warm and satisfies the hungry field hands' appetites."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds ground beef
1/2 cup chopped onion
1 pound process cheese (Velveeta), cubed
1 jar (16 ounces) salsa
1 can (16 ounces) red beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 teaspoon chili powder
1 cup sour cream

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, beans, tomatoes and chili powder. Cook for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream.

Nutrition Facts : Calories 373 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.