1 (10-oz) can diced tomatoes and green chiles, undrained
4 oz lightly salted corn chips
1/3 cup (1.5 oz) shredded sharp cheddar cheese
1/4 cup fat-free sour cream
Instructions
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; saute 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in beef, cumin, pepper and salt.
Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat.
Place 1 ounce chips in each of 4 bowl, and top each serving with about 2/3 cup beef mixture, 2 Tbsp cheese and 1 Tbsp sour cream.
Originally Submitted
1/25/2012
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