can (15-1/2 ounces) chili
beans in chili sauce, undrained
1
can (14-1/2 ounces)
chili-style chunky tomatoes, undrained
1
cup frozen corn
Preparation:
Brown ground beef in large
nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink,
breaking up into 3/4-inch crumbles. Pour off drippings; season with salt and
pepper.
Stir in beans, tomatoes and
corn; bring to a boil. Reduce heat; cover and simmer 10 minutes.
