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.
Quick Fix Tex-Mex Corn Chip ChiliI 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. Both make this quick fix Tex-Mex corn chip chili fantastic.

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

Also try my Tex-Mex bacon cheeseburgers.

Quick Fix Tex-Mex Corn Chip Chili

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  • Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
  • Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
  • Add the undrained beans, tomatoes and chiles. Stir and bring to a simmer, cooking for 15 minutes.
  • Season and then stir in the cilantro and cheese. Reduce heat to low and stir until the cheese is melted.
  • Serve over corn chips topped with more cheese and cilantro.

Quick Taco Salads

Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand or enjoy. We kept them pretty simple.Quick Taco Salads

If you have the time, slow cook the beef a little longer for a more tender, flavorful filling.

Also try my Mexican cornbread salad and my quick fix shrimp tacos.

Quick Taco Salads

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 1/2 small white onion chopped
  • 3 tablespoons Taco seasoning or 1 packet pre-made
  • 4 pre-made taco salad tortilla bowls
  • 2-3 cups iceberg lettuce shredded
  • 1 cup sharp cheddar cheese shredded
  • 1 large tomato chopped
  • 1/4 cup Ranch salad dressing

Instructions

  • Brown ground beef in a large skillet with the onion.
  • Drain and add the seasoning. Stir, and cook over low heat 5-10 minutes, adding a bit of water if the mixture gets too dry.
  • Warm taco bowls per package instructions.
  • Spoon beef into the taco bowls. Top with lettuce, cheese and tomato. Drizzle with Ranch dressing and serve.