- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 cup chopped fresh mushrooms
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 clove garlic, minced
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes and green chilies, undrained
- 1 (1.25 ounce) package reduced sodium taco seasoning
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 8 tablespoons shredded reduced-fat Cheddar cheese, divided
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, peppers and garlic; cook and stir 3 minutes longer or until vegetables are almost tender. Stir in the water, tomatoes and taco seasoning. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.