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Chili-Corn Chip Pie

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.

Chili Corn Chip Pie

Chili Corn Chip Pie

Ingredients

  • 1 pound ground sirloin-- 90% lean
  • 1 1/4 cups chopped onion- used 2T dried minced onion
  • 6 garlic cloves -- minced
  • 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 reduced sodium chicken broth
  • 1/3 cup water
  • 1 can diced tomatoes and green chiles -- (10-ounce) undrained
  • 4 ounces lightly salted corn chips (such as Fritos)
  • 1/3 cup shredded fiesta blend cheese
  • 1/4 cup light sour cream- used light
  • Slice jalapenos for garnish, optional

Instructions

  1. Brown ground beef, minced onions and garlic over medium high heat. Puree tomatoes with cumin, chili powder and salt. Drain ground beef mixture.
  2. Stir in tomato paste and cook for about 1 minute, stirring. Add tomato mixture, broth and 1/3 cup water.
  3. Bring it to a boil, then simmer for about 15 to 20 mins until thick and liquid is almost gone.
  4. Add 1 oz of chips to each bowl, top with beef, then garnish with cheese, sour cream and jalapenos.
Source: Cooking Light, OCTOBER 2011
ground beef, walking tacos, corn chips
Dinner, Lunch, kid friendly
American

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