Cheesy Beef Chili Scoops
Crispy tortilla scoops loaded with a quick, creamy cheddar beef chili — the ultimate game-day appetizer ready in about 35 minutes.
Ingredients
For the Cheesy Beef Chili
- 1 lb ground beef 80/20 for the best flavor
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 8 oz tomato sauce 1 can
- ½ cup beef broth or water
- 1 15 oz can chili beans or kidney beans drained and rinsed (optional)
- 4 oz cream cheese softened, cubed
- 1.5 cups shredded sharp cheddar cheese plus more for topping
For Serving
- 1 bag Tostitos Scoops tortilla chips about 30-36 scoops
- 2 green onions thinly sliced
- pickled jalapenos optional, for topping
- sour cream optional, for drizzling
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking up the meat, until the beef is browned and no longer pink, 6 to 8 minutes. Drain off excess grease, then stir in the garlic and cook for 30 seconds until fragrant.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper and toast for 1 minute. Pour in the tomato sauce and beef broth, then add the beans if using. Reduce the heat to medium-low and simmer for 8 to 10 minutes, until the mixture is thick and scoopable.
- Lower the heat and add the cubed cream cheese and shredded cheddar. Stir constantly until the cheeses melt into a smooth, creamy chili, about 2 minutes. Taste and adjust salt or heat as needed.
- Arrange the Tostitos Scoops on a serving platter. Spoon a heaping tablespoon of the warm cheesy beef chili into each scoop. Top with sliced green onions, pickled jalapenos, a little extra cheddar, and a drizzle of sour cream. Serve immediately while warm.
Notes
Fill the scoops just before serving so the chips stay crisp. For a crowd, keep the cheesy beef chili warm in a small slow cooker and let guests build their own scoops.
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