Corn Chip Chili Pie

By ghinman

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

Details

Servings 6

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.