| | Directions | | In a 12 inch skillet over high heat, cook beef and onion until well browned. Drain fat. Stir in tomato sauce and remaining ingredients except tortilla chips and cheese; bring mixture to a boil. Reduce heat to low. Cover and simmer 15 minutes. Arrange tortilla chips on top of meat mixture; sprinkle with cheese. Cover and simmer until cheese melts. Makes 6 servings. |
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| Ingredients | | - |  | 1 pound Lean Ground Beef |
| - | | 1 onion, chopped (medium) |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 1 cab red kidney beans, drained (15 ounce ) |
| - | | 1 can green chilies, chopped (4 ounce can) |
| - | | 1/4 cup water |
| - | | 1 1/2 teaspoons Chili Powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon ground red pepper |
| - | | 1/2 package nacho cheese tortilla chips (8 ounce bag) |
| - | | 1 Monterrey Jack cheese, shredded (1 cup 4 ounce ) |
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