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Entrees - Maindishes
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Low-fat
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4 - 1/2 cup servings
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| Preptime |
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35 min
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Ingredients |
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1 lb lean ground beef
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1 medium onion (1/2 cup)
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1 can 14.5 oz diced tomatoes with green chilies, undrained
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1 can (10 oz) Old El Paso enchilada sauce
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1 1/2 cups frozen whole kernel corn
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1 can (15 to 16 oz) spicy chili beans in sauce, undrained
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Corn Chips if desired
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Instructions |
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In a 4-quart saucepan, cook beef and onion over medium-high heat for 5 to 7 minutes. stirring frequently, until beef is brown; drain.
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Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
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Stir in bean. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips if desired.
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1 Serving: Calories 380; Total Fat 15g (Saturated fat 5g); Cholesterol 70mg; Sodium 1440mg; Total Carbs 38g; Protein 29g
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Suggestions |
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Can top with shredded cheese instead of corn chips.
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Originally Submitted
10/25/2007
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0 Out of 5 from
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You can add this Enchilada Chili recipe to your own private DesktopCookbook.
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