#KIphotocontest - Chili-Corn Chips Pie

By á-4174

From COOKING LIGHT magazine - Oct-2011

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Ingredients

• Cooking spray
• 1 pound ground sirloin
• 1 1/4 cups chopped onion
• 6 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/8 teaspoon kosher salt
• 1 tablespoon no-salt-added tomato paste
• 1 cup fat-free, lower-sodium beef broth
• 1/3 cup water
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 4 ounces lightly salted corn chips (such as Fritos)
• 1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
• 1/4 cup fat-free sour cream
• 1/2 cup diagonally sliced green onion tops

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin, pepper, and salt.

2. 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.

3. Place 1 ounce chips in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.