"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."
INGREDIENTS
1 pound ground beef 1/2 cup chopped onion 1 can (15-1/2 ounces) chili beans, undrained 1 can (15 ounces) tomato sauce 1 can (11 ounces) Mexicorn, drained 1 teaspoon sugar 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 to 1 cup shredded cheddar cheese Tortilla chips, optional
SERVINGS 6
CATEGORY Main Dish
PREP 30 min.
TOTAL 30 min.
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. Yield: 6 servings.
NUTRITIONAL INFO
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.
-- Edited by Colette at 17:39, 2006-09-14
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
