Fritos® Chili Taco Bowls

Ingredients

• 454 g (1 lb)minced beef (at least 80% lean)
• 150 g (1 cup)chopped onions
• 2 clovesgarlic, finely chopped
• 1 packet (28 g; 1 oz)Old El Paso™ Original Taco Seasoning Mix
• 15 ml (1 tablespoon)chilli powder
• 1 can (411 g; 14.5 oz)Muir Glen™ Organic Diced Tomatoes, undrained
• 1 can (425 g; 15 oz)pinto beans, drained and rinsed
• 2 packages (190 g each; 6.7 oz each; 8 count each)Old El Paso™ Flour Soft Tortilla Bowls
• 100 g (2 cups)Fritos® corn chips
• 110 g (1 cup)Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 50 g (1 cup)shredded lettuce
• 90 g (1/2 cup)chopped fresh tomatoes

Instructions

1. 1

   Cook the beef

   In a 2.8-litre saucepan, cook the beef, onions and garlic over medium heat for 6 to 8 minutes, stirring occasionally, until the beef is thoroughly cooked. Drain off the fat.

2. 2

   Add the seasonings

   Stir in the taco seasoning mix, chilli powder, canned tomatoes and beans.

3. 3

   Simmer until thick

   Bring the mixture to the boil over high heat, then lower the heat until it bubbles gently. Cook uncovered for 12 to 15 minutes, stirring occasionally, until thick.

4. 4

   Fill and top

   Spoon the chilli into warm tortilla bowls and top with the remaining ingredients.

What are Fritos® chili taco bowls?

This dish takes its cue from walking tacos: seasoned chilli and toppings are served in a portable, crunchy-friendly format. Here, soft flour tortilla bowls hold the filling, while corn chips add a crisp contrast.

The recipe leans on familiar Tex-Mex-style ingredients rather than a long-simmered chilli. Taco seasoning, canned tomatoes and beans make a quick, hearty filling that is ready to spoon into the bowls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 14g protein, 24g carbs, 10g fat.

The beef and cheese contribute much of the protein and fat, while the tortilla bowls, beans and corn chips provide most of the carbohydrates. For a more balanced plate, add extra lettuce and fresh tomatoes alongside a bowl.

The chilli base

Beef, onion and garlic: cooking these together first builds the savoury base. Break up the mince as it cooks so it combines evenly with the seasonings and beans.

Seasoning and tomatoes: the packet mix brings a ready-made blend of spices, while chilli powder adds another layer of flavour. The undrained tomatoes contribute moisture for simmering.

Getting the filling thick

Gentle simmer: after bringing the mixture to the boil, turn the heat down until it bubbles steadily but not vigorously. Leaving the pan uncovered lets some of the liquid evaporate.

Doneness cue: the chilli should look thicker after 12 to 15 minutes and sit on a spoon rather than run like a thin sauce. Stir occasionally to prevent it catching on the bottom of the pan.

Keep the toppings crisp

Corn chips: add these at serving time so they keep their crunch. If you prefer, serve them on the side for diners to add as they eat.

Fresh toppings: lettuce and chopped tomatoes bring a cool, crisp contrast to the warm filling. Add them just before serving rather than simmering them with the chilli.

Serving the bowls

Warm tortilla bowls: the method calls for warm bowls, so have them ready when the chilli finishes cooking. Follow the package directions for warming them.

Toppings: cheese melts slightly against the hot chilli, while the lettuce and fresh tomatoes stay fresher when added last. Set out the toppings separately if everyone wants to build their own bowl.

Make the timing work

Start with the beef mixture, then let it simmer while you prepare the toppings and warm the bowls. The simmer takes 12 to 15 minutes; the full recipe is listed as 35 minutes.

For a more relaxed serving, chop the fresh tomatoes and shred the lettuce while the beef cooks. Keep them separate until the bowls are assembled.

Recipe notes & tips

• Drain the cooked beef before adding the seasonings to avoid an overly greasy filling.
• Stir occasionally during the simmer so the beans stay intact and the mixture does not stick.
• Keep the corn chips separate until serving if you want them to stay crisp.
• Prepare the lettuce and fresh tomatoes while the chilli simmers.
• Serve the cheese, lettuce and tomatoes separately for easy customisation.

Variations

• More heat: add extra chilli powder to the beef mixture to taste.
• Extra crunch: serve additional corn chips on the side.
• Fresh salsa: replace some of the chopped tomatoes with a spoonful of fresh salsa.
• Vegetarian bowls: use an additional can of drained beans in place of the beef.
• Different cheese: use another grated cheese that melts well over the hot chilli.

Common mistakes to avoid

• Crowded pan: use a saucepan large enough for the beef and later additions to stir easily.
• Overcooking the mince: stop once it is thoroughly cooked, then let it finish simmering in the tomato mixture.
• Boiling too hard: lower the heat after bringing the mixture to the boil so it bubbles gently.
• Thin filling: simmer uncovered for the full 12 to 15 minutes, stirring occasionally, until thick.
• Soggy chips: add the corn chips when serving rather than mixing them into the chilli.

How to store

Store leftover chilli in an airtight container in the fridge for up to 3 days. Reheat it until piping hot, then serve in freshly warmed tortilla bowls with fresh toppings; store the bowls, chips and toppings separately.

Frequently asked questions