Quick Fix Tex-Mex Corn Chip Chili

This may well be Anita’s favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese.
I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted.

For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.

Quick Fix Tex-Mex Corn Chip Chili
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, undrained
  • 1 (15 ounce) can pinto beans, undrained
  • 1 (10 ounce) can tomatoes with green chilies, undrained
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 3 cups Monterey Jack cheese, plus more for garnish
  • Fritos (I used Chili Cheese Fritos)
  1. Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
  2. Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
  3. Add the undrained beans, tomatoes and chiles. Stir and bring to a simmer, cooking for 15 minutes.
  4. Season and then stir in the cilantro and cheese. Reduce heat to low and stir until the cheese is melted.
  5. Serve over corn chips topped with more cheese and cilantro.


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