Chili-Corn Chip Pie

(originally made 4/2013)

I frequently buy an assorted bag of chips for Jake to take in his lunch, Tim to snack on, etc.   Time after time, the Fritos are the only ones left behind.  They get transferred to the next bag or crammed on the shelf.   I was looking for a recipe to use some of them up, but something that was also WW Points Plus friendly.      Going through my old issues of Cooking Light I'd pinned this recipe for Chili Corn Chip Pie.   It's a take on a "walking taco" served in a bowl instead of the Fritos bag.

Right off the top, I swapped the onions for minced dried onion.   I added them to the ground beef (90%) along with the garlic when I browned it.    Chunks of tomatoes do not fly here, so I put those, the cumin, chili powder and salt in the food processor and pureed it.     I've managed to accumulate 3 boxes of chicken broth and no beef, so I just went with chicken broth.   

The guys had Mexican blend cheese on theirs, I topped mine with some light sour cream, a sprinkle of cheese and some jalapeno slices.     Tim and I loved it, and Jake was good with it til he saw a chunk of tomato the food processor missed.    Overall we'd give it a 9, easy to prepare and would also work nicely in tortillas.


 * Exported from MasterCook *

                           Chili-Corn Chip Pie

                        Cooking spray-- omitted
  1              pound  ground sirloin-- 90% lean
  1 1/4           cups  chopped onion-- used minced dried
  6                     garlic cloves -- minced- used jarred
     1/2      teaspoon  ground cumin
     1/2      teaspoon  ground red pepper- used chili powder
     1/8      teaspoon  kosher salt
  1         tablespoon  no-salt-added tomato paste
  1                cup  fat-free -- lower-sodium beef broth-- Used chicken broth
     1/3           cup  water
  1                can  diced tomatoes and green chiles -- (10-ounce) undrained- used fire roasted
  4             ounces  lightly salted corn chips (such as Fritos)
     1/3           cup  shredded sharp cheddar cheese -- (1 1/2 ounces)-- used Mexican blend
     1/4           cup  fat-free sour cream- used light
     1/2           cup  diagonally sliced green onion tops-- omitted, topped with jalapeno slices instead

Brown ground beef, minced onions and garlic over medium high heat.  Puree tomatoes with cumin, chili powder and salt.   Drain ground beef mixture.  Stir in tomato paste and cook for about 1 minute, stirring.    Add tomato mixture, broth and 1/3 cup water.     Bring it to a boil, then simmer for about 15 to 20 mins until thick and liquid is almost gone.

Add 1 oz of chips to each bowl, top with beef, then garnish with cheese, sour cream and jalapenos.

Source: Cooking Light, OCTOBER 2011

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