SKILLET NACHO CHILI

Skillet Nacho Chili image

Chili's ready in 30 minutes with this fix-it-fast skillet version loaded with beef, beans and corn. Scoop it up with crunchy chips.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 cup frozen corn
1 cup shredded Cheddar cheese (4 oz)
2 cups corn chips

Steps:

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.
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.
Sprinkle each serving with cheese. Serve with corn chips.

Nutrition Facts : Calories 590, Carbohydrate 48 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 8 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2160 mg, Sugar 12 g, TransFat 1 g