NACHO SKILLET DINNER
l pound ground beef
1 (15.4 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (11 ounce) can Mexi-corn
1 teaspoon chili powder
2 cups slightly brown tortilla chips
4 ounces (1 cup) shredded Cheddar cheese
In a large skillet over medium heat, brown ground beef until
thoroughly cooked; drain. Stir in kidney beans, tomato sauce, Mexi-
corn and chili powder. Reduce heat to low; simmer for 10 minutes,
Sprinkle tortilla chips evenly over beef mixture. Top with cheese.
Cover and simmer for 2 minutes or until cheese is melted.