Nacho Chili

Name: Nacho Chili
Ingredients: 2 cans (14-1/2 ounces each) stewed tomatoes; 2 cups chopped celery; 1 jar (16 ounces) salsa; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (16 ounces) refried beans; 1 medium onion, chopped; 1 cup water; 1 envelope taco seasoning; 1/2 teaspoon pepper; 1 can (11 ounces) condensed nacho cheese soup, undiluted; 2 pounds extra-lean ground beef (95% lean)

11 ingredients

2 steps

Ingredients

2 cans (14-1/2 ounces each) stewed tomatoes
2 cups chopped celery
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) refried beans
1 medium onion, chopped
1 cup water
1 envelope taco seasoning
1/2 teaspoon pepper
1 can (11 ounces) condensed nacho cheese soup, undiluted
2 pounds extra-lean ground beef (95% lean)

Directions

1

In a large bowl, combine the first 10 ingredients; crumble beef over mixture and mix well. Transfer to a greased ovenproof Dutch oven.
2

Cover and bake at 350° for 1 hour or until the meat is no longer pink, stirring once. Let stand for 5 minutes. Garnish individual servings with a dollop of cheese soup.