Preparation:
in 10-inch skillet over medium-high heat, cook beef and green pepper until beef is browned and pepper is tender, stirring to separate the beef. Spoon off fat. Stir in beans, soup, water, 2 tablespoons chili powder and vinegar. Heat to boiling. Reduce heat to low. Cook, uncovered, 15 minutes, stirring occasionally. Garnish with tortilla chips, sour cream and cilantro, and sprinkle with chili powder, if desired |
