Recipe

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• 1 1/2 lbs lean ground beef
• 2 garlic cloves, crushed
• 1 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1 (28 oz) diced tomatoes, undrained
• 1 (4 oz) can diced green chilies
• 1 (11 oz) can mexicorn, drained
• 1 (14 oz) can black beans, rinsed and drained
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp pepper
• 8 oz shredded cheddar cheese
• 8 oz monterey jack cheese , use pepper jack for more kick
• 1 1/2-2 cups low-fat milk

• 1 In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
• 2 Return the cooked beef mixture to the pot.
• 3 Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
• 4 Bring to a gentle simmer and simmer for about 10 minutes.
• 5 Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth - do NOT let boil.