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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Yield: 6 servings.
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