- 6
Ingredients
- For the crust:
- 1 tbs. olive oil
- 1 med. onion, thinly sliced
- 2 cloves garlic, minced
- 3/4 lb. lean ground beef
- 2 1/2 tbs. chili powder
- 1 tbs. all-purpose 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 Ceddar or Monterey Jack cheese
- 6 cups corn chips, divided
- For the garnish:
- 1/4 cup minced red onion
- 1 tbs. minced fresh cilantro
- 1 med. tamatillo, finally chopped
Preparation
Step 1
In a large skillet, heat oil over med. heat. Add onion and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add garlic; continue cooking, stirring constantly, 1 minute longer.
Add ground beef to the skillet; cook, breaking up with a wooden spoon, until beef is no longer pink, about 5 minutes. Add chili powder, flour, cumin, salt and pepper to the skillet; cook, stirring constantly, 1 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 oven to 350 degrees. Pour 3 cups corn chips into a 9 in. pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces.
Arrange remaining whole corn chips around the edges of the pie plate to form a raised rim.
Assembling and baking the pie:
Spoon chili into crust, smoothing top. Sprinkle Cheddar evenly over chili. Bake pie until cheesee is melted, about 10 minutes.
For the garnish, sprinkle pie with onion, cilantro and tomatillo; serve.