NEW MEXICO CHILI

This layered casserole delivers comfort in every bite.

TOTAL: 45 MIN • SERVES: 8

1 Ib. ground beef

1 medium yellow onion, chopped

2 cans (10.5 oz. each) cream of chicken soup (regular or low sodium

1 tall can (12 oz.) + 1 small can (5 oz. evaporated milk

1 can (4 oz.) chopped green chiles

6-8 oz. tortilla chips or 12 o-inch corn tortillas, cut into fourths, plus more chips for serving, if desired

½Ib. longhorn cheddar cheese, shredded or 8 oz. processed cheese product

1. Preheat oven to 350°F.

2. In large skillet over medium heat, cook beef and onion, crumbling beef as it cooks, until browned and beef reaches a safe internal temperature of 160°F, about 10 minutes. Drain grease.

3. In medium bowl, add soup, evaporated milk and chiles; mix until smooth. Add beef and onion mixture; stir until combined.

4. In greased 9x13-inch baking dish, add half chips or tortillas in even layer. Spoon half beef mixture overtop, then repeat layers with remaining half chips or tortillas and beef mixture. Sprinkle cheese overtop.

5. Bake, uncovered, about 30 minutes or until bubbly. Serve immediately with additional chips, if desired. Refrigerate any leftovers.

BOOS

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CLASSIC

SCARY

SCREAM

SWEET

PER SERVING: 380 Cal; 21g Tot Fat; 9 g Sat Fat;

0g Trans Fat: 80 mg Cholesterol; 500 mg Sodium;

23g Carb; 3g Fiber: 6g Sugar; 23 g Protein