Tex-Mex chili pie

Nov 27, 2008 at 12:54 a.m. ET

When you are having friends over to watch the game or for a casual party, fix up a batch of this hearty Tex-Mex Chili Pie. It's not only good, it's good for you. This recipe is heart-healthy and delicious.

Tex-Mex chili pie
Perfect for wintry nights or while watching sporting events, this hearty chili is accented with crisp corn tortillas, fat-free Cheddar cheese, and dollops of fat-free sour cream. This recipe is worth repeating, so save time now by making a double batch and storing the leftover chili in an airtight container for up to 6 months in the freezer.

Tex-Mex chili pie

Serves 4; 1 1/2 cups per serving


  • 1 pound extra-lean ground beef
  • 1 15.5-ounce can no-salt-added black beans, rinsed and drained
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 8-ounce can no-salt-added tomato sauce
  • 1/2 cup water
  • 1/2 cup chopped red onion
  • 1/2 medium yellow bell pepper, chopped
  • 1/2 medium green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon salt-free all-purpose seasoning blend
  • Cooking spray
  • 4 6-inch corn tortillas
  • 1/2 cup shredded fat-free Cheddar cheese
  • 1/4 cup fat-free sour cream


In a large nonstick skillet, cook the beef over medium-high heat for 6 to 8 minutes, or until browned, stirring frequently to turn and break up the beef. Using a slotted spoon, transfer the beef to a 2- to 3-quart slow cooker. Add the remaining chili ingredients to the slow cooker, stirring to combine. Cook on high for 3 to 4 hours or on low for 7 to 9 hours, or until the onions and bell peppers are tender and the flavors have blended.

Meanwhile, preheat the oven to 375 degrees F. Lightly spray a baking sheet with cooking spray.

Using a sharp knife, cut each tortilla into 8 triangles. Place in a single layer on the baking sheet. Lightly spray the tops with cooking spray.

Bake for 8 to 10 minutes, or until the chips are golden brown and crisp. Transfer the baking sheet to a cooling rack. Let the chips cool for 15 minutes.

When the chili is ready, place 8 tortilla chips with a pointed end up around the inside of each rimmed soup bowl. Ladle the chili into the bowls. Sprinkle the Cheddar over the chili. Top each serving with a dollop of sour cream.

Nutrition Analysis

(per serving)

Calories - 371
Total Fat - 6.5 g
Saturated Fat - 2.5 g
Trans Fat - 0.0 g
Polyunsaturated Fat - 1.0 g
Monounsaturated Fat - 2.5 g
Cholesterol - 67 mg
Sodium - 317 mg
Carbohydrates - 40 g
Fiber - 8 g
Sugars - 12 g
Protein - 39 g

Dietary Exchanges: 2 starch, 2 vegetable, 4 very lean meat

This recipe is brought to you by the American Heart Association's Food Certification Program. Recipe copyright © 2008 American Heart Association. For more information heart-healthy grocery shopping, visit heartcheckmark.org.

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