Chili Nacho Supper

By 1For_Him

Ingredients

• * 2-1/2 pounds ground beef
• * 3 cans (15 ounces each) Hunt’s® Tomato Sauce
• * 2 cans (15 ounces each) pinto beans, rinsed and drained
• * 1 can (10 ounces) diced tomatoes and green chilies, undrained
• * 2 envelopes chili mix
• * 2 pounds process cheese (Velveeta), cubed
• * 1 cup heavy whipping cream
• * 2 packages (16 ounces each) corn chips
• * Sour cream

Details

Servings 14

Preparation

Step 1

In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. Top with sour cream. Yield: 14-16 servings.


Nutrition Facts: 1 serving (1 each) equals 550 calories, 36 g fat (16 g saturated fat), 91 mg cholesterol, 1,379 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein.

Chili Nacho Supper published in Quick Cooking May/June 1999, p29