Cheesy Beef Chili Scoops
Crispy tortilla scoops loaded with hearty seasoned beef-and-bean chili and topped with melty cheddar. The ultimate game-day, potluck, or easy weeknight Tex-Mex bite.
Ingredients
For the Chili
- 1 lb ground beef 80/20 for best flavor
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 packet chili seasoning or 2 tbsp
- 15 oz kidney beans drained and rinsed
- 10 oz diced tomatoes with green chilies
For Assembly
- 1 bag tortilla scoop chips about 40-50 scoops
- 2 cups shredded cheddar cheese or cheddar-Monterey Jack blend
Optional Toppings
- sour cream
- sliced green onions
- pickled jalapenos
- fresh cilantro
Instructions
- In a skillet over medium-high heat, cook the ground beef with the onion until no longer pink. Drain excess grease, then stir in the garlic and cook 30 seconds more.
- Add the chili seasoning, kidney beans, and diced tomatoes with green chilies. Simmer 8 to 10 minutes until thick and saucy.
- Stand the tortilla scoops upright in a baking dish so they hold their filling.
- Spoon the warm chili into each scoop, then sprinkle generously with shredded cheese.
- Bake at 375°F (190°C) for 8 to 10 minutes, until the cheese is melted and bubbly.
- Add your favorite toppings and serve warm.
Notes
Keep the chili thick so the scoops stay crisp. Fill the scoops just before baking, and choose sturdy bowl-shaped tortilla scoops that hold up to the filling.
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