1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 cup frozen corn
1 cup shredded Cheddar cheese (4 oz)
2 cups corn chips
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is brown and onion is tender; drain.
Stir soup, chili beans, green chiles and corn into beef mixture. Heat to boiling; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.
Sprinkle each serving with cheese. Serve with corn chips.