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.
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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