Poor “Chili Corn Chip Pie” has been kicked off my weekly menu so many times. Each week I plan out my dinners in advance, but often something will come up one or more nights of the week that causes me to have to change my plan.
Often I’ll plan a “wing it” night into the mix to accommodate such happenings, but sometimes I don’t. In those cases, I end up having to “delay” a meal until the next week, since I typically will have all the ingredients on hand to make it.
When that happens I have to pick a meal that has the least amount of perishable ingredients, and for several weeks now, this Corn Chip Pie has been floating from week to week, since easily-freezable ground beef is the only major perishable ingredient in the dish.
Finally, finally, I made this, and it was a GOOD one!
This recipe is Cooking Light’s play on the concession stand treat involving an opened bag of Fritos with a scoop of chili on top. Have you had this before?
I haven’t, but I will tell you that I did have something similar to this in elementary school called “walking tacos” if my memory serves me correctly. Basically, this was one of those $0.25 cent bags of Fritos with a cup of neon yellow cheese and another cup of taco meat on the side.
Nutrition at it’s finest, kids.
Maybe a scoop of canned corn if I were feeling like a particularly health-conscious fourth grader that day.
But hey, I turned out okay. (Debatable…)
Anyway, so this is like the concession stand treat, except this version uses of lean ground sirloin and only a modest portion of corn chips.
Ladies, this one’s a man pleaser. I knew the huz would like this recipe (he did!!), and I picked it with him in mind.
Sorry, I just totally stereotyped all males into being carnivorous meat-lovers. I’m not THAT far off, though am I? (Obviously I realize there are exceptions.)
FRITOS FO DINNA, Y’ALLLL!
Just a leetle cheese and sour cream dollop, please.
Yummy quick and easy dinner.
My rating: 8.2/10
Chili-Corn Chip Pie
Recipe from Cooking Light
- 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 tomato paste
- 1 cup lower-sodium beef broth
- 1/3 cup water
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 4 ounces 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 sliced green onions
- 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.
- 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.
Cooking Light says: “Serves 4.”
In our house, it served two for dinner, and one for lunch the next day.
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