Recipes

Chili Bean Nacho Skillet

Beans  Beef  Chili  Dairy  Dinner  Lunch  Main Dish  Misc. One Dish  Processor/Blender  Savory  Southwestern US  Stove  Tangy  Tex-Mex  Vegetable 

• Servings: about 6
• 1 lb. ground beef
• 1/2 cup onion, chopped
• 1 (15.5 oz.) can tomato sauce
• 1 (15 oz.) can diced tomatoes (optional)
• 1 (11 oz.) can Mexican-style corn, drained
• 1 tsp. sugar
• 1 tsp. chili powder
• 1/2 tsp. dried oregano
• 1/2 to 1 cup Cheddar cheese, shredded
• Tortilla chips (optional)
• Sour cream (optional)
• Oyster crackers (optional)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the beans, tomato sauce, diced tomatoes (if using), corn, sugar, chili powder and oregano; bring to a boil.

Reduce heat; simmer, uncovered, for 10 minutes.

Sprinkle with cheese; remove from heat; cover and let stand for 5 minutes or until cheese is melted.

Serve with tortilla chips, sour cream, and/or Oyster crackers if desired.

This recipe comes from 'Taste Of Home', and was submitted by Laurie Hobart of Wisconsin Rapids, Wisconsin. This is one of the best chili recipes ever! The original recipe didn't originally call for diced tomatoes, sour cream and Oyster crackers; these are just my little tweaks! And I used red kidney beans instead of chili beans..the store was out. But everything else is the same.

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Author: Laurie Hobart

Website Credit: http://www.tasteofhome.com