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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


  • 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


  • 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.