Yield
4 Servings
Instructions
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In skillet, brown onion and ground beef. Drain fat.
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Add enchilada sauce, diced tomatoes, seasoning mix and pinto beans. Stir until incorporated. Simmer together until liquid is absorbed and mixture thickens, approximately 5 minutes.
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In serving bowls, spread a handful of corn chips, spoon chili mixture on top, sprinkle grated cheese and garnish with sour cream and jalapenos, as desired.
Author
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.