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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The original form of this recipe was a family favorite the entire time I was growing up. I've done some tweaking to make it a bit healthier. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 green bell pepper, finely chopped |
1 red bell pepper, finely chopped |
2 teaspoons sugar |
1 teaspoon oregano |
1 -2 teaspoon chili powder |
2 (15 1/2 ounce) cans kidney beans, rinsed and drained |
3 (8 ounce) cans tomato sauce |
1 (12 ounce) can mexicorn |
2 cups baked corn tortilla chips (optional) |
4 ounces shredded cheddar cheese (optional) |
Directions:
1. In a large skillet, brown ground beef and onion; drain well.
2. Stir in bell peppers, sugar, oregano, chili powder, kidney beans, tomato sauce, and corn.
3. Simmer 10 to 20 minutes, stirring occasionally, until most of the moisture is absorbed.
4. Top with cheese, if desired. You can eat this by itself, or use the chips to eat the mixture like a dip.
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