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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is very easy to make...I usually throw some shredded cheddar cheese on top.... Ingredients:
1 lb ground beef |
1 medium green pepper, chooped (about 3.4 c) |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (11 ounce) can campbell condensed italian tomato soup |
3/4 cup water |
2 tablespoons chili powder |
1 tablespoon vinegar |
tortilla chips, for garnish |
sour cream, for garnish |
fresh cilantro stem (to garnish) |
chili powder (to garnish) |
Directions:
1. In a 10-inch skillet over medium-high heat, cook beef and green pepper until beef is browned and pepper is tender, stirring to seperate meat.
2. Spoon off fat.
3. Stir in beans, soup, water, 2 TBSP chili powder and vinear.
4. Heat to boiling.
5. Reduce heat to low Cook, uncovered, 15 minutes, stirring occasionally.
6. Garnish with tortilla chips, sour cream and cilantro.
7. Sprinkle with chili powder if desired.
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