Ingredients
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1 1/2 lbs lean ground beef
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2 garlic cloves, crushed
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1 cup chopped onion
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1/4 cup chopped red bell pepper
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1 (28 ounce) diced tomatoes, undrained
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1 (4 ounce) can diced green chilies
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1 (11 ounce) can mexicorn, drained
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1 (14 ounce) can black beans, rinsed and drained
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/4 teaspoon pepper
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8 ounces shredded cheddar cheese
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8 ounces monterey jack cheese, use pepper jack for more kick
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1 1/2-2 cups low-fat milk
Instructions
- In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
- Return the cooked beef mixture to the pot.
- Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
- Bring to a gentle simmer and simmer for about 10 minutes.
- Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.