Prep 10 mins
Cook 22 mins
From Bon Appetit, Too Busy To Cook? (I got it from epicurious.com) by Susan Richardson While it's called nachos the texture is much like chili. I use 1 or 2 lbs of ground beef depending on what's in the freezer and canned corn instead of frozen. I serve this with lettuce, tomato, cheese, sour cream and tortilla chips.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 1⁄2 lbs ground beef
- 1⁄4 cup chili powder
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 2 (15 ounce) cans black beans, drained (I usually use one can of black beans and one pinto beans)
- 1 (16 ounce) package frozen corn
- 1 (15 ounce) can tomato sauce
- 1⁄2 cup chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- Heat oil in large skillet over medium-high heat. Add onion and garlic; saute until tender, about 8 minutes. Add beef and saute until brown, breaking up with back of fork, about 5 minutes (drain grease if needed).
- Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn and tomato sauce. Cover; simmer until beef is cooked trhough, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.