1 lb. lean ground beef (use 1 1/2 lb. if not lean)
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
1 clove fresh garlic, chopped or pressed
3/4 env. taco seasoning
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 (10 oz.) can diced Rotel tomatoes, undrained (use mild if kids will be eating this. I use the other 1/2 to make an easy authentic Mexican rice)
1/2 (8 oz.) can tomato sauce
1 (15 oz.) can chili beans in mild gravy, undrained (I used Bush's Best brand)
4-5 oz. frozen corn (approx. 1/2 a box)
1/2 cup chopped fresh cilantro

TOPPING:

shredded Monterey jack, pepper jack, or cheddar
dairy sour cream (optional)
crushed tortilla chips
cilantro sprigs

Spray skillet with non-stick cooking spray (Pam) and lightly sauté red onion, green pepper and garlic clove for a couple of minutes (green pepper should be bright green). Remove vegetables to small dish on side.

Brown ground beef and drain. Add taco seasoning, chili powder and cumin to beef in skillet and mix well. Stir in Rotel tomatoes and tomato sauce. Add sautéed vegetables, chili beans and frozen corn. Simmer for about 15 minutes or to desired consistency. Remove from heat and stir in chopped cilantro, letting everything sit for a minute or two.

Serve into individual dishes, then generously sprinkle with cheese, lightly with chips and then a spoonful of dairy sour cream (if desired). Garnish with a sprig of cilantro on top.

Serving suggestion: Serve with Mexican Rice and Guacamole

Submitted by: Stacie