Frito Chili Taco Bowls Recipes

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FRITO CHILI TACO BOWLS



Frito Chili Taco Bowls image

Ready to upgrade your walking taco dinner? Fritos™ corn chips offer an element of crunch to these quick and easy chili-filled Old El Paso™ Soft Tortilla Bowls. Ready to go in just 30 minutes, our chili taco bowl is both an easy-to-eat and easy-to-make meal. Add your favorite chili toppings, like cheese, lettuce and fresh tomatoes.

Provided by Old El Paso

Categories     Tacos     Entrees

Time 35m

Yield 16

Number Of Ingredients 12

1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cloves garlic, finely chopped
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 tablespoon chili powder
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) pinto beans, drained, rinsed
2 packages (8 count each) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
2 cup Fritos™ corn chips
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend
1 cup shredded lettuce
1/2 cup chopped fresh tomatoes

Steps:

  • In 3-quart saucepan, cook beef, onions and garlic over medium heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in taco seasoning mix, chili powder, canned tomatoes and beans.
  • Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered 12 to 15 minutes, stirring occasionally, until thick.
  • Spoon chili into warm tortilla bowls; top with remaining ingredients

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