Enchilada Chili

Today I am trying a new recipe for dinner, taken out of Betty Crocker Everyday Meals (Sept. 2005).

I hope that it turns out well because it is another quick soup.

1 lb lean ground beef
1 Medium onion, chopped (1/2 cup)
1 14.5 oz can of diced tomatoes with green chiles, undrained
1 10 oz can Old El Paso enchilada sauce
1 1/2 cups Green Giant Niblets frozen whole kernel corn.
1 15 oz can spicy chili beans in sauce
Optional soup topper, chile chese flavored corn chips, shredded cheese.

Directions
1. In a 4 quart sauce pan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown, drain.
2. Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling, recude heat to medium-low. Cook 10 minutes, stirring occasionally.
3. Stir in beans. Cook 5 to 8 minutes stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips (or cheese).

This makes 4 (1 1/2 cups) servings.

I am going to use freshly grated cheese as my topping and will serve this with cheese quesadillas.