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This is one of those quick and easy recipes you can make in under twenty minutes when you forgot it was dinnertime.  It’s also especially nice on a brisk day because it’s pretty close to chilli.

1 pound lean ground beef
1 medium onion, chopped
1 can corn, undrained (15 1/4 oz)
1 can diced tomatoes with chilies, undrained
1 can chili beans, undrained (15 oz)
023-64018671 package taco seasoning
1 can tomato soup (10 3/4 oz)
1 cup water
Tortilla Chips or Fritos
Grated Cheese

024-9719599Brown beef, drain and rinse with hot water.  Return beef to skillet and add onions.  Saute until tender, about three to five minutes.  Transfer beef and onions to large pot.  Add remaining ingredients (except chips and cheese) and simmer on low, about twenty minutes.

Serve with chips and grated cheese.  For extra calories, er, I mean flavor, top with sour cream.  Diced green onions also add a nice touch!


***If you’re out of chili beans, any kind of beans will do–pinto, kidney, black beans, etc–it also makes the stew a bit milder if you prefer it not so spicy.***


One Response

  1. I am making this tonight! The other recipe we had was cream-based and therefore, very high in fat. This looks much more manageable nutrition-wise!

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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