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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe in TOH Magazine, by Janet Scoggins, and I am posting for safe keeping, as I want to try it out for our football snacking time. It sounds perfect for me, as it probably isn't overly spicy/hot. I am not a fan of having my mouth on fire/numb and unable to taste things, but for those of you less whimpy, add hot peppers or cayenne pepper to taste and also any other toppings of choice. Ingredients:
2 lbs lean ground beef (90% lean) |
3 tablespoons chili powder |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1 teaspoon garlic powder |
2 cups water |
1 (15 ounce) can pinto beans, rinsed and drained (optional) |
4 1/2 cups corn chips |
2 cups shredded lettuce |
1 1/2 cups shredded cheddar cheese |
3/4 cup chopped tomato |
6 tablespoons finely chopped onions |
sour cream and minced fresh cilantro (optional) |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
2. Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
3. To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.
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