• 1 lb. lean ground beef
• 1 sm. onion, chopped
• 6 cloves garlic, minced
• 1/2 tsp. ground cumin
• 1/2 tsp. ground red pepper
• 1/8 tsp. salt
• 1/3 c. Dorothy Lynch Home Style
• 1 c. low-sodium, fat free beef broth
• 1 (10-oz.) can diced tomatoes with green chilies, undrained
• 4 oz. lightly salted corn chips (such as Fritos®)
• 1/3 c. shredded sharp cheddar cheese
• sour cream (as topping)
• green onion (as topping)

Number of Servings: 4

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Brown beef, drain and set aside. Sauté onion for 4 minutes, stirring occasionally. Add garlic, sautéing 1 minute more. Stir in beef, cumin, salt and pepper. Stir in Dorothy Lynch, beef broth and tomatoes; bring to a boil. Reduce heat to medium and simmer for 15 minutes or until slightly thick, stirring occasionally. Place chips in each of 4 bowls (about 1 oz. each bowl), spoon in about 2/3 cup beef mixture and a sprinkle of cheddar cheese to each bowl. Add sour cream and green onion as desired.