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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve with carrot sticks, fresh pear slices, and a low-fat ice cream soda. Ingredients:
8 (5-inch) corn tortillas |
1 pound ground chuck |
1 cup water |
1 1/2 tablespoons chili powder |
1/8 teaspoon salt |
2 (15-ounce) cans kidney beans, drained |
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained |
4 cherry tomatoes, halved |
6 tablespoons (1 1/2 ounces) finely shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cut eye and mouth shapes from each tortilla to make funny faces; discard cutout pieces. Place tortillas on a baking sheet; bake at 450° for 4 minutes or until crisp and lightly browned. Let cool on a wire rack.
2. Cook meat in a Dutch oven over medium heat until browned, stirring to crumble; drain. Wipe drippings from pan with a paper towel; return meat to pan. Add water, chili powder, salt, and beans; set aside.
3. Place stewed tomatoes in a food processor; process 10 seconds or until puréed. Stir into meat mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 35 minutes.
4. Spoon 3/4 cup chili into each of 8 shallow bowls. Top each with a tortilla; add 1 tomato half for nose, and arrange cheese evenly on tortillas for hair.
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