Chili in a Tortilla Bowl Recipe
Chili in a Tortilla Bowl
Our Chili in a Tortilla Bowl recipe is a great dish to make your guests think you slaved over the stove for hours! This recipe makes a great dinner or consider the recipe for a party or gathering. Looking for added convenience? You can make the tortilla bowls earlier in the day so you are ready to serve as soon as the chili is done. You'll be delighted with the taste and thrilled at the time it takes to make this chili recipe.
4 (8 inch) flour tortillas
½ lb ground beef (90% lean)
½ cup chopped onion
1 package Concord Foods Mild Salsa Mix
1 can (14.5 oz) diced tomatoes with mild green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup (4 oz) shredded Mexican 4 cheese blend
2/3 cup sour cream
1 tomato, diced
1 avocado, diced vegetable oil
Directions for making the Tortilla Bowls:
- Preheat oven to 350ºF.
- Lightly oil one side of 4 tortillas. Use aluminum foil & ball it into a 3” circle for each tortilla. Place underneath the oiled tortilla, it will bend into a bowl during cooking.
- Bake on a cookie sheet for 8-10 minutes or until the tortilla is light brown on top.
Lightly oil one side of 4 tortillas and 4 (10 oz) custard cups or 4 (500 ml) corning dishes. Place tortillas, folding to fit, in dishes with oil side up. Place 4 smaller custard dishes on top of tortillas. Bake on a cookie sheet in oven for 10 minutes. Carefully remove tortillas from dishes or tin. Return tortilla bowls on a cookie sheet to oven for an additional 5 minutes. Remove and set aside.
Directions for making the Chili:
- In a 3 qt saucepan combine Salsa Seasoning Mix and tomatoes. Cook beef and onions in a large skillet over medium to high heat. Drain well. Add meat and onions to tomato mix in saucepan. Stir in beans. tomatoes and green chilies. Cook over medium heat 5 to 8 minutes.
- Fill each tortilla “bowl” with ¼ of the meat mixture. Top with shredded cheese, sour cream, diced tomato and avocado.
Category: Main Courses