![Enchilada Chili](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-uk%2Foepp%2Frecipes%2Fenchilada-chili-hero.jpg%3Fw%3D800%26rev%3D7f95d7dd6b6449b7b3507db5bfc7ddb7 1540w)
Enchilada Chili
Ingredients
8
Ingredient List
Chilli
- 500g beef mince
- 1 onion, chopped
- 400g tin chopped tomatoes with chilli
- 1 jar (344g) Old El Paso™ Cooking Sauce for Enchiladas
- 250g tinned or frozen sweetcorn
- 395g tin mixed beans in chilli sauce
To Serve
- 50g Old El Paso™ Original Nachips™, to serve
- 40g mature Cheddar cheese, grated
Preparation
- Heat the oil in a large saucepan and cook the onion for 5 minutes, before adding in the beef and continuing to cook for a further 5 minutes.
- Add in the tomatoes, enchilada sauce and sweetcorn then bring to a boil. Turn down to a simmer and cook for 15 minutes, stirring occasionally.
- Stir in the beans and cook for 5-8 minutes, stirring, until thoroughly heated. Serve with Nachips™ and a little cheese.
Expert Tips
- Serve with soured cream and guacamole for extra textures and flavour.
- Serve alongside rice for a more substantial meal.