Our Chili Cheese Pie bakes big south-of-the-border flavor into a casserole that will feed a hungry crowd. Loaded with crunch and kick, this family favorite is perfect for tailgating or fall gatherings and can be garnished with infinite toppings to suit every taste.
1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, bell pepper, chili powder, cumin, cayenne, and ½ teaspoon salt and black pepper. Cook until the vegetables have softened, about 10 minutes. Stir in the garlic and sweat briefly.
2. Add the beef and increase the heat to medium-high. With a wooden spoon, break up the beef and cook until no longer pink, about 10 minutes more. Stir in the diced tomatoes with their juice, tomato puree, sweet corn, red kidney beans, chipotle chili, and Worcestershire. Add additional salt to taste. Bring to a simmer, cover, and cook for 45 minutes.
3. Preheat oven to 350°.
4. Arrange half of the corn chips in a prepared casserole dish. Load chili into the center and sprinkle remaining chips over the top. Add cheese and bake until cheese is hot and bubbly.
5. Garnish with any or all of the following: pickled jalapeno peppers, diced red onion or green onion, diced avocado (or guacamole), sliced black olives, shredded lettuce, sour cream, chopped cilantro, and lime wedges.
Chili mixture can be made well in advance (even frozen up to a month ahead) and assembled just before baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (288g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 396 (59%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 87.8mg||27 %|
|Sodium 256.6mg||9 %|
|Potassium 592.5mg||16 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 36.2g|
|Protein 27.6g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 668
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