Corn Chip Chili Pie

This recipe tastes even better than it looks! I promise! No1here went back 3 times. I even had leftovers of it the next day - and I hate leftovers!!! If you give it a try, let me know if you love it as much as we do.


Corn Chip Chili Pie

For the chili:
1 lb. lean hamburger meat
1 medium onion
2 cloves garlic, minced
2 1/2 Tbs. chili powder
1 Tbs. flour
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 can (28 oz.) whole tomatoes, with juice
1 can (15.5 oz.) black beans, rinsed and drained
1/2 cup water (optional)
1 1/2 cups shredded Cheddar

For the crust:
6 cups corn chips, divided (I use Frito Scoop chips)
extra chips for the rim of the pie

For the garnish:
1/4 cup red onion
1 Tbs. fresh cilantro, minced
1 medium tomatillo, finely chopped (optional)


preparing the chili...
Cook your hamburger meat, onion, and garlic in a skillet on the stove. Add chili powder, flour, cumin, salt, and pepper and continue cooking for about a minute longer. Add tomatoes and beans to the skillet; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture is blended and slightly thickened, about 10 minutes. If mixture begins to dry out, add water.

preparing the crust...
Preheat the oven to 350 degrees. Pour 3 cups of corn chips into a pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces. Repeat this process with the other 3 cups of corn chips in a second pie plate. With extra Fritos, arrange around the edges of the pie plate to form a raised rim.

assembling & baking the pie...
spoon chili into crust, smoothing top. Sprinkle cheese evenly over chili. Bake pie until cheese is melted, about 10 mintues.

For the Garnish, sprinkle pie with onion, cilantro and tomatillo; serve.

Serves: 6