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In a large saucepan or cast iron skillet on medium-high heat, heat avocado oil for about 1 minute.
Add garlic, onions and red bell pepper and cook until tender, about 5 minutes.
In the same skillet, add ground beef and cook until no longer pink, about 5 minutes more.
Drain and add the kidney beans, along with Greek yogurt, frozen corn, cumin, parsley, chili powder, onion powder and salt. Mix until well incorporated.
Cook for about 5 to 10 minutes or until simmering.
Turn down the heat to low and then add in cheese. Stir until melted and gooey.
Serve warm with tortilla chips and add toppings of choice.
Store leftovers in an airtight container for up to 3 days. Reheat leftovers on the stove or in the oven but we often eat this dish cold too. It’s up to you!