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Chili-Corn Chip Pie

Photo: John Autry
Hands-on time 40 mins
Total time 40 mins
Yield Serves 4
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.

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

Nutrition Information

  • calories 414
  • fat 21.9 g
  • satfat 7 g
  • monofat 7.6 g
  • polyfat 5.5 g
  • protein 24.5 g
  • carbohydrate 29.2 g
  • fiber 3.2 g
  • cholesterol 68 mg
  • iron 2.6 mg
  • sodium 682 mg
  • calcium 160 mg

How to Make It

  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.