Onions, peppers and ground beef are skillet-cooked with beans in this 30-minute weeknight chili supper.
What You Need
Original recipe yields 4 servings
1 lb. ground beef
1/2 cup chopped onion s
1/2 cup chopped green pepper s
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1/4 cup TACO BELL® Thick & Chunky Salsa
2 tsp. chili powder
1/4 tsp. garlic powder
1 cup KRAFT Shredded Cheddar Cheese, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Brown meat in large nonstick saucepan on medium heat; drain. Add onions and peppers; cook 3 min. or until vegetables are crisp-tender, stirring occasionally.
Add next 5 ingredients; stir. Cook 5 min. or until heated through, stirring occasionally. Add 3/4 cup cheese; cook and stir 2 to 3 min. or until melted.
Serve topped with sour cream and remaining cheese.
Substitute ground chicken for the ground beef.
A great meal to take to your next potluck dinner, this easy-to-make recipe can easily be doubled.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.