photo by: kraft
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 lb. pork tenderloin, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro, divided
2 cans (15 oz. each) pinto beans, rinsed, divided
1 jar (16 oz.) green salsa
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup frozen corn
2 cups coarsely crushed tortilla chips
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese make it
HEAT dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
ADD mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
PLACE 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.
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