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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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My husband and I work together and arrive home at the same time. So I appreciate quick and easy dishes like this. The nacho cheese topping is a great addition to a tasty chili. - Sally Roos, Osakis, Minnesota Ingredients:
2 cans (14-1/2 ounces each) stewed tomatoes |
2 cups chopped celery |
1 jar (16 ounces) salsa |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) refried beans |
1 medium onion, chopped |
1 cup water |
1 envelope taco seasoning |
1/2 teaspoon pepper |
1 can (11 ounces) condensed nacho cheese soup, undiluted |
2 pounds ground beef (95% lean) |
Directions:
1. In a large bowl, combine the first 10 ingredients; crumble beef over mixture and mix well. Transfer to a greased ovenproof Dutch oven.
2. Cover and bake at 350° for 1 hour or until the meat is no longer pink, stirring once. Let stand for 5 minutes. Garnish individual servings with a dollop of cheese soup. Yield: 14 servings (3-1/2 quarts).
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