Beef & Pinto Bean Chili with Crispy Tortilla Strips, Avocado & Cotija Cheese

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 8 Ounces Ground Beef
  • 2 Corn Tortillas
  • 1 15-Ounce Can Pinto Beans
  • 1 15-Ounce Can Diced Tomatoes
  • 3 Cloves Garlic
  • 2 Scallions
  • 1 Avocado
  • 1 Lime
  • 1 Ounce Cotija Cheese
  • 1 Tablespoon Beef Chili Spice Blend (Ground Ancho Chile, Ground Chipotle, Ground Cumin, Ground Sweet Paprika, Cocoa Powder, Espresso Powder, Dried Thyme & Dried Oregano)

Directions

  1. Preheat the oven to 425°F. Wash and dry the fresh produce. Stack the tortillas; cut them in half, then into thin strips. Drain and rinse the beans. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel, pit and large dice the avocado. Squeeze the juice of 2 lime wedges over the avocado to prevent browning. Crumble the cheese.

  2. Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and bake 10 to 12 minutes, or until golden brown and crispy.

  3. While the tortilla strips bake, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.

  4. While the tortilla strips continue to bake, add the garlic, white bottoms of the scallions and spice blend to the pan of browned beef. Reduce the heat to medium and cook, stirring frequently, 1 to 2 minutes, or until fragrant.

  5. To the beef-aromatics mixture, add the beans, diced tomatoes, lime zest and 2 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 11 to 13 minutes, or until slightly thickened. Remove from heat. Add the juice of the remaining lime wedges; stir to thoroughly combine. Season with salt and pepper to taste.

  6. Divide the chili between 2 bowls. Top with the avocado, cheese and toasted tortilla strips. Garnish with the green tops of the scallions. Enjoy!

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