I can't believe it, but I'm actually trying/reviewing/posting my 500th recipe! I don't know if this makes my family happy or not because that means I've put them through a lot of new dinners, lunches, snacks, etc. Fortunately, MOST of the 500 I've tried, we've at least liked if not liked a lot.
This recipe was no exception. I threw it together very, very quickly for lunches for this week and I topped it with crushed tortilla chips, sour cream and cheese on top. Mmm...I love chili! This isn't a super spectacular chili, but I am really, really enjoying it for lunches. Definitely making this easy dish again!
1 lb extra-lean ground beef
1 can (15 oz) red kidney beans, rinsed, drained
1 envelope (1 oz) taco seasoning mix
10 oz diced tomatoes and green chilies, undrained (I used petite diced)
9 oz frozen corn, thawed, drained (I threw mine in frozen)
2 cups water
2 teaspoons sugar
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain.
Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally.
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