 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
this is a good and hot chili. Is great on a cold winter's night serves with corn shipsor cornbread with butter and honey. Ingredients:
1 lb. extra lean ground beef |
1 medium onion, chopped |
1 tbsp. chopped fresh cilantro |
1 can (19-oz.) tomato soup |
1 can (15-oz.) spicy chili beans in sauce, undrained |
1 can (4.5-oz.) chopped green chiles, undrained |
1 cup shoepeg frozen corn |
1 cup shredded cheddar cheese |
1 cup corn chips |
Directions:
1. Spray 12 nonstick skillet with cooking spray.
2. heat over high-heat.
3. Cook beef and onion in skillet 12 minutes or until beef is done and onion is tender, rain.
4. Stir Soup, chili beans, green chilies, cilantro and corn into beef mixture.
5. Heat to boiling, reduce heat to medium, cook 10 minutes.
6. Stirring occasionally until sauce is slightly thickened and corn is cooked.
|
|