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Enchilada Chili

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Enchilada Chili
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
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Enchilada ingredients find a new home in a spicy chili that's prepared in one pot.

Ingredients

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) Old El Paso™ enchilada sauce
1 1/2
cups frozen whole kernel corn (from 1-lb bag)
1
can (15 oz) spicy chili beans in sauce
1
cup chile cheese-flavored corn chips, if desired

Directions

  • 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 tomatoes, enchilada sauce and corn into beef. 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.
Tips  

You can top the chili with shredded Cheddar cheese instead of the corn chips, if you like.

Choose your heat level by using mild or hot enchilada sauce in the chili.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130
)
Daily Value
Total Fat
15g
22%
(
Saturated Fat
5g
25%
,
Trans Fat
1g
)
Cholesterol
70mg
23%
Sodium
1440mg
60%
Potassium
970mg
28%
Total Carbohydrate
38g
13%
(
Dietary Fiber
8g
31%
,
Sugars
10g
)
Protein
29g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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