1 can (15-1/2 ounces) chili beans in chili sauce, undrained
1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
1 cup frozen corn
2 tablespoons chopped fresh cilantro
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings from skillet; return beef to skillet and season with salt and pepper.
Stir in beans, tomatoes and corn; bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with cilantro before serving.