 | | Directions | 1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Serve with shredded cheese, sour cream and chopped onion, if desired. |
|
|
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 5
|  | | Ingredients | | - | | 1 pound lean ground beef |
| - | | 1 cup chopped onion |
| - | | 2 tablespoons McCormick® Chili Powder |
| - | | 2 teaspoons McCormick® Cumin, Ground |
| - | | 1 1/2 teaspoons McCormick® Garlic Salt |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 1 can (15 ounces) kidney beans, drained |
| - | | 1 can (14 1/2 ounces) diced tomatoes |
| - | | 1 can (8 ounces) tomato sauce |
| |
| | Nutrition (per serving) | Calories: 310 Calories
Fat: 14 Grams
Protein: 23 Grams
Cholesterol: 57 Milligrams
Carbohydrates: 23 Grams
Sodium: 1,366 Milligrams
Fiber: 8 Grams
|
| |
