Skillet Nacho Chili

By amberwherley

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup
• 1 can (15 to 16 oz) spicy chili beans in sauce, undrained
• 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
• 1 cup Green Giant® Valley Fresh Steamers™Niblets® frozen corn
• 1 cup shredded Cheddar cheese (4 oz)
• 2 cups corn chips

Preparation

Step 1

1 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is brown and onion is tender; drain.
2 Stir soup, chili beans, green chiles and corn into beef mixture. Heat to boiling; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.
3 Sprinkle each serving with cheese. Serve with corn chips.