Preheat the oven to 350
Poke holes in the bottom the the premade mini pie crust and cook them in the oven for 10 minutes
Remove them and let them cool.
Mince the onion, carrot, green peppers, and celery.
Take a large pot and brown the ground beef.
Add in minced vegitables.
Cook until onions are translucent.
Add in beans and tomato sauce.
Add in remaining seasoning.
Salt & pepper to taste.
Let cook on medium heat covered for one hour.
Place the chili in the mini pie crusts and top with the pepper jack cheese.
Place back in oven until crust is browned.
Let sit for a few moments before removing bottom foil from pies.
I like to serve this with a side of pice de gallo, sour cream, and guacamole.
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 231 (53%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 37.1mg||11 %|
|Sodium 1148.7mg||40 %|
|Potassium 435mg||11 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 31g|
|Protein 16.4g||23 %|
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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: 433
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