Taco sauce adds lots of Tex-Mex flavor to this quick and thick chili. Crushed chips add a delightful crunch.
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1 pound lean ground beef
1 small (1/2 cup) onion, chopped
1 (8-ounce) bottle taco sauce
1 (15-ounce) can black beans, drained, rinsed
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups corn tortilla chips, slighlty crushed
4 (3/4-ounce) slices Land O Lakes® Deli American, cut into quarters
Place ground beef and onion in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, 7-8 minutes or until beef is browned. Drain, if desired. Stir in taco sauce, beans, tomato sauce, chili powder, and cumin. Continue cooking, stirring occasionally, 5-7 minutes or until heated through.
Place 1/2 cup crushed chips into bottom of individual soup bowls. Spoon chili over chips; top each with 4 cheese quarters.
- For a fun variation, do not place tortilla chips in bowls. Serve with scooping-style tortilla chips to scoop up the thick chili and gooey cheese.
- For a spicier flavor, use medium or hot taco sauce.
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