Ingredients
| 2 tsp | (10 ml) | butter |
| 4 cloves | garlic, minced | |
| 1 lb | (500 g) | extra lean ground beef |
| 1-2 tsp | (5-10 ml) | dried chilies, crushed |
| 1/2 tsp | (2 ml) | salt and pepper |
| 24 oz can | (796 ml) | diced tomatoes |
| 2 tbsp | (30 ml) | sweet chili sauce |
| 14 oz can | (398 ml) | corn kernels, drained |
| 3 tbsp | (40 ml) | fresh parsley, chopped, or 3 tsp (15 ml) dried |
| 1/3-1/2 cup | (75-125 ml) | Canadian cheddar cheese, grated |
| 3/4 lb | (350 g) | uncooked pasta or rice of your choice (cooked according to package directions) |
Directions
- Combine butter, garlic, ground beef, dried chilies, salt, and pepper in a large skillet over medium-high heat for about 10 minutes or until cooked.
- Add diced tomatoes and sweet chili sauce to skillet over medium-high heat and simmer for 10 to 15 minutes or until slightly thickened.
- Add canned corn and cook for 3 to 5 minutes or until tender.
- Add parsley and cheese and stir until combined.
- Cook pasta or rice according to package directions. Add to sauce and toss to combine.
- Tip: For a meatless version use 2 — 14 oz (398 ml) cans mixed beans, drained and rinsed.