1 lb. extra lean ground beef	1 (15 oz.) can kidney beans, drained and rinsed	1 (15 oz.) can tomato sauce
1 (11 oz.) can mexicorn	1 tsp. chili powder	2 cups tortilla chips
4 oz. shredded cheddar cheese

1. Spray large nonstick skillet with cooking spray, heat until hot. Brown ground meat and chili powder over medium high heat until done.
2. Stir in kidney beans, corn and tomato sauce. Bring to a boil. Cover; reduce heat to low. Simmer 10 minutes, stirring occasionally.
3. Sprinkle tortilla chips evenly over mixture; top with cheese. Cover and cook until cheese is melted, about 2 to 5 minutes.

Save more:
Save about 12 grams of fat and 80 calories per serving by using lean ground turkey breast instead of ground beef, substitute baked tortilla chips for regular and use reduced fat cheese.

Ingredient substitution:
Extra lean ground beef can be substituted for the turkey.

Make ahead tip:
Cook the turkey and bean mixture several hours ahead; cover and refrigerate it. Just before serving, reheat the mixture and top it with chips and cheese.

Serving suggestion:
Serve with a green salad and your favorite dressing. For a refreshing dessert have lemon sherbet and shortbread cookies.

Serving size: 1/6 recipe
Calories: 450
Calories from fat: 210
Dietary exchanges: 2� starch, 3 very lean meat, 1� fat OR 2� carbohydrate, 3 very lean meat, 1� fat