Chili Corn Chip Pie

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.

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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.

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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.

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Finally, finally, I made this, and it was a GOOD one!

Can you believe the recipe is from Cooking Light?

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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…)

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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.

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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.

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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.)

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FRITOS FO DINNA, Y’ALLLL!

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Just a leetle cheese and sour cream dollop, please.

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Yummy quick and easy dinner.

My rating: 8.2/10

Chili-Corn Chip Pie

Recipe from Cooking Light

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 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
Preparation
  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.

Cooking Light says: “Serves 4.”

In our house, it served two for dinner, and one for lunch the next day.

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6 thoughts on “Chili Corn Chip Pie

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