Taco Skillet

• 1 lb. ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz.) can tomato puree
• 1 (15 oz.) can red kidney beans, drained
• 1 (4 oz.) can chopped green chilies, drained
• 1/4 c. water
• 1 1/2 tsp. chili powder
• 3/4 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. ground coriander
• 1/8 tsp. ground red pepper
• 1/2 (8 oz.) bag nacho cheese flavored tortilla chips
• 1 c. shredded Monterey Jack cheese (4 oz.)

1. In 12-inch skillet, over high heat, cook beef, onion and garlic until well browned.
2. Pour off fat.
3. Stir in tomato puree and remaining ingredients except tortilla chips and cheese.
4. Bring mixture to a boil.
5. Reduce heat to low.
6. Cover and simmer 15 minutes.

ground beef, onion, garlic, tomato puree, red kidney beans, green chilies, water, chili powder, ground cumin, salt, ground coriander, ground red pepper, nacho cheese, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331707 (may not work)