Crunchy Cheesy Chili Bake (Print Version)
# Ingredients:
→ Meat & Aromatics
01 -
1 & 1/2 pound ground beef
02 -
1 onion, diced
03 -
3 cloves garlic, minced
→ Seasonings & Spices
04 -
1 tablespoon chili powder
05 -
1 & 1/2 teaspoons onion powder
06 -
1 & 1/2 teaspoons garlic powder
07 -
1 teaspoon kosher salt
08 -
3/4 teaspoon ground cumin
09 -
1/2 teaspoon chipotle powder
→ Sauce & Liquids
10 -
6 tablespoons tomato paste
11 -
15 ounces tomato sauce
12 -
1/2 cup beef stock
→ For Assembly
13 -
9 cups lightly crushed Fritos
14 -
3 cups shredded cheddar cheese
15 -
Sour cream for serving
16 -
Sliced scallions for serving
# Instructions:
01 -
In a large skillet, brown and crumble the ground beef with onions over medium-high heat until no pink remains and onions are translucent, stirring occasionally.
02 -
Add minced garlic and cook for 30 seconds until fragrant. Drain excess fat. Stir in chili powder, onion powder, garlic powder, salt, cumin, chipotle powder, and tomato paste. Cook for 2 minutes.
03 -
Add tomato sauce and beef stock. Stir to combine, bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
04 -
Preheat oven to 350°F. In a greased 9x13 baking dish, layer half the Fritos, half the chili, and half the cheese. Repeat layers.
05 -
Cover with foil (sprayed side down) and bake for 20-30 minutes until heated through. Uncover and bake 10 more minutes. Serve with sour cream and scallions.
# Notes:
01 -
For extra crunch, add some Fritos on top before the final bake.
02 -
Leftovers can be refrigerated for up to 3 days.