Soups, Stews & Chilies - (Page 65)

classic chilies Enchilada Chili Prep Time: 35 Minutes Start to Finish: 35 Minutes Servings: 4 (1½ cups each) 3. Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips. Nutrition Information Per Serving: 1 ServINg: Calories 380 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g); Cholesterol 70mg; Sodium 1440mg; Total Carbohydrate 38g (Dietary Fiber 8g); Protein 29g 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (½ cup) 1 can (14.5 oz) diced tomatoes with green chiles, undrained 1 can (10 oz) Old El Paso® enchilada sauce 1½ cups Green Giant® Niblets® frozen whole kernel corn 1 can (15 to 16 oz) spicy chili beans in sauce, undrained 1 cup chili cheese-flavored corn chips, if desired 1. In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. 2. Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally. Tips » SPecIal touch You can top the chili with shredded Cheddar cheese instead of the corn chips, if you like. SucceSS hINt Choose your heat level by using mild or hot enchilada sauce in the chili.

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies