The Enchilada chili recipe prep time: 35 minutes start to fi nish: 35 minutes 4 servings (11⁄2 cups each)
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1⁄2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) enchilada sauce
1 1⁄2 cups frozen corn
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup chili cheese-fl avored 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 in tomatoes, enchilada sauce and corn. Heat to boiling. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
3 Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
Save a little on calories and fat by substituting lean ground turkey for the ground beef in this recipe. Then top servings with chopped fresh tomato and cilantro instead of the chips.
|Enchilada chili recipe|