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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. Now, back in South Carolina, we still crave New Mexican dishes, and this is one of my go-to favorites.Janet Scoggins, North Augusta, South Carolina Ingredients:
2 pounds lean ground beef (90% lean) |
3 tablespoons chili powder |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon garlic powder |
2 cups water |
1 can (15 ounces) pinto beans, rinsed and drained, optional |
4-1/2 cups corn chips |
2 cups shredded lettuce |
1-1/2 cups (6 ounces) shredded cheddar cheese |
3/4 cup chopped tomatoes |
6 tablespoons finely chopped onion |
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. Yield: 6 servings.
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