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