Chili-Corn Chip Pie

John Autry
This recipe is a healthy version of Fritos Chili Pie. Often served from concession stands at fairs, festivals, and sporting events, this crowd-pleaser usually involves splitting the bag of chips open, ladling chili into the bag, and then topping with cheese, onions, and other garnishes.

Yield: Serves 4

Total: 40 Minutes

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Nutritional Information










Ingredients

Cooking spray

1 pound ground sirloin

1 1/4 cups chopped onion

6 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground red pepper

1/8 teaspoon kosher salt

1 tablespoon no-salt-added tomato paste

1 cup fat-free, lower-sodium beef broth

1/3 cup water

1 (10-ounce) can diced tomatoes and green chiles, undrained

4 ounces lightly salted corn chips (such as Fritos)

1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese

1/4 cup fat-free sour cream

1/2 cup diagonally sliced green onion tops



Preparation

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin, pepper, and salt.

2. Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat.

3. Place 1 ounce chips in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.


More on MyRecipes.com:

5 Hearty Slow Cooker Chilis

Chili Recipes Under 300 Calories

Side Dishes from the Slow Cooker



Julianna Grimes, Cooking Light OCTOBER 2011