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Chili Bean Nacho Skillet

By: Laurie Hobart

"'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.'"

Rate/Review | Read Reviews (11)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 (15.5 ounce) can chili beans, undrained
1 (15 ounce) can tomato sauce
1 (11 ounce) can Mexicorn, drained
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 cup shredded Cheddar cheese
Tortilla chips

Directions

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.
Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef and 1/2 cup reduced-fat cheese; calculated without chips) equals 278 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 1,040 mg sodium, 28 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.