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Tex-Mex Chili Pie

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Perfect for wintry nights or while watching sporting events, this hearty chili is accented with crisp corn tortillas, fat-free cheddar cheese and dollops of fat-free sour cream. This recipe is worth repeating, so save time now by making a double batch and storing the leftover chili in an airtight container for up to 6 months in the freezer.

Calories: 371     Total Fat: 6.5g
Cholesterol: 67mg     Protein: 39g
Carbohydrates: 40g     Sodium: 317mg

Serves 4; 1 1/2 cups per serving
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  • 1 pound extra-lean ground beef
  • 1 15.5-ounce can no-salt-added black beans, rinsed and drained
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 8-ounce can no-salt-added tomato sauce
  • 1/2 cup water
  • 1/2 cup chopped red onion
  • 1/2 medium yellow bell pepper, chopped
  • 1/2 medium green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon salt-free all-purpose seasoning blend
  • Cooking spray
  • 4 6-inch corn tortillas
  • 1/2 cup shredded fat-free cheddar cheese
  • 1/4 cup fat-free sour cream

    1. In large nonstick skillet, cook beef over medium-high heat for 6 to 8 minutes, or until browned, stirring frequently to turn and break up. Using slotted spoon, transfer beef to 2- to 3-quart slow cooker. Add remaining chili ingredients to slow cooker, stirring to combine. Cook on high for 3 to 4 hours or on low for 7 to 9 hours, or until onions and bell peppers are tender and flavors have blended.
    2. Meanwhile, preheat oven to 375°F. Lightly spray a baking sheet with cooking spray.
    3. Using sharp knife, cut each tortilla into 8 triangles. Place in single layer on baking sheet. Lightly spray tops with cooking spray.
    4. Bake for 8 to 10 minutes, or until chips are golden brown and crisp. Transfer baking sheet to cooling rack. Let chips cool for 15 minutes.
    5. When chili is ready, place 8 tortilla chips with pointed end up around inside of each rimmed soup bowl. Ladle chili into bowls. Sprinkle cheddar over chili. Top each serving with dollop of sour cream.

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