Rating: 4.5 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 18

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.

Julianna Grimes
Recipe by Cooking Light October 2011

Gallery

John Autry

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

414 calories; fat 21.9g; saturated fat 7g; mono fat 7.6g; poly fat 5.5g; protein 24.5g; carbohydrates 29.2g; fiber 3.2g; cholesterol 68mg; iron 2.6mg; sodium 682mg; calcium 160mg.
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