Cheddar Melt Chili
Recipe from Betty Crocker

This ground beef dish gets its heat from three different sources--salsa, beans and chili powder. Hamburger Helper® dinner mix makes it easy.


Cheddar Melt Chili

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Servings: 6 servings
Prep Time: 20 mins
Total Time: 30 mins
Related Categories: Chili, Ground Beef

 
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Ingredients
  • 1  lb
    lean (at least 80%) ground beef
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  • 1 1/3  cups
    hot water
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  • 1  
    box Hamburger Helper® Cheddar cheese melt
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  • 1  cup
    Old El Paso® Thick 'n Chunky salsa (any variety)
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  • 1 2/3  cups
    milk
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  • 1/4 to 1/2  teaspoon
    chili powder
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  • 2 
    cans (15 oz each) spicy chili beans in sauce, undrained
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  • 3/4  cup
    shredded Cheddar cheese
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  • 1  
    large tomato, chopped (about 1 cup)
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Directions
1.
In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2.
Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.
3.
Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
4.
Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.
Nutrition information
Per serving: Calories 480 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 65mg; Sodium 2080mg; Total Carbohydrate 53g (Dietary Fiber 7g, Sugars 12g); Protein 29g. Daily Values: Vitamin A 15%; Vitamin C 6%; Calcium 25%; Iron 25%. Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 1 Fat. Carbohydrate Choices: 3 1/2. Percent Daily Values are based on a 2,000 calorie diet
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