Chili in Tortilla Bowls Prep Time: 10 minutes Cook Time: 25 minutes 1 ½ pounds ground turkey or ground beef 1 medium onion, chopped 1 large red bell pepper, diced 2 tablespoons chili powder 1 can (19 ounces) red kidney beans, rinsed and drained 1 can (11 ounces) whole kernel corn, drained 1 jar (1 lb. 10 oz.) Ragu Chunky Pasta Sauce 6 burrito-size whole wheat, spinach or tomato tortillas 1 cup shredded 2 % cheddar cheese (about 4 ounces) In 12 inch skillet, brown ground turkey over medium-high heat, stirring occasionally. Add onion, red pepper and chili powder and cook, stirring occasionally, 5 minutes or until onion is tender. Stir in beans, corn and Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Meanwhile, using one tortilla at a time, press into a 1 or 2 cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1 ½ minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas. To serve, spoon chili into tortilla bowls, then sprinkle with cheese. .
