• 1 pound ground beef (95% lean)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15-1/2 ounces) chili beans in chili sauce, undrained
• 1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
• 1 cup frozen corn
• 2 tablespoons chopped fresh cilantro
  

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings from skillet; return beef to skillet and season with salt and pepper.
2. Stir in beans, tomatoes and corn; bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with cilantro before serving.
   
   
   

Makes 4 servings.

This delicious recipe was featured at Phoenix Cooks!