Tag: tex-mex

This may well be my wife’s favorite chili. And that’s saying something because she’s pretty picky about chili. There aren’t many that she even sorta likes. And I have to admit, it’s mighty darned 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. 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.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my Tex-Mex bacon cheeseburgers.

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4 from 1 vote

Quick Fix Tex-Mex Corn Chip Chili

This may well be my wife'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.

Course Main

Cuisine American

Keyword chili, corn chips

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 624kcal

Author Based on a recipe from Rachael Ray Magazine

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 black beans undrained
• 1 15 ounce pinto beans undrained
• 1 10 ounce Rotel diced tomatoes with green chiles undrained
• kosher salt
• ground black pepper
• ½ cup cilantro chopped, plus more for garnish
• 3 cups Monterey Jack cheese plus more for garnish
• Fritos corn chips

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.

Nutrition

Calories: 624kcal | Carbohydrates: 4g | Protein: 41g | Fat: 49g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 567mg | Potassium: 477mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1396IU | Vitamin C: 2mg | Calcium: 678mg | Iron: 4mg

Nutritional values are approximate.

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