1 1/2 lb. lean ground beef
28 oz. can tomato sauce
20 oz. can pinto beans, washed and drained
12 oz. diced tomatoes and green chilies (undrained)
1 1/4 lb. low-fat shredded cheese
1/2 c. skim milk
20 oz. choice of corn chips
In a large pot, cook beef until no longer pink. Drain. Add
tomato sauce, beans, tomatoes and chili mix. Heat through. Add
cheese and skim milk. Cook until the cheese is melted. Serve over
chips. Top with fat-free sour cream.
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