Skillet Nacho Dip

What You Need:

1 lb. ground beef
1 small onion, chopped
1 (19 oz.) all natural tomato soup
1 (15 oz.) can chili beans, undrained
1 (4.5 oz.) can green chilies, chopped
1 C frozen organic corn
1 (4 oz.) bag Cheddar cheese, shredded

How to Make It:

Crumble the beef into a skillet placed over medium high heat.
Stir in the chopped onions.
Cook 7 minutes or until the beef is browned through, stirring often.
Pour the soup into the skillet and stir to combine.
Add the chili beans with their juice, green chilies and corn and stir to blend in.
Bring the mixture to a boil over medium high heat.
Reduce the heat to medium and stirring often cook 10 minutes or until the sauce thickens and it is heated through.
Sprinkle the cheese over the top and cook an additional 3 minutes or until the cheese begins to melt.

Makes 12 servings

Place the dip on the table with nachos, corn chips or scoopers. Add toppings such as sour cream, diced olives or diced onions depending on your children tastes. If you are serving to smaller children the green chilies may be let out or used as a topping on the side.