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.
Servings 4 servings
Calories 624kcal
Equipment
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.
Notes
Add a dollop of sour cream for a nice cool finish!
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