•2 pounds lean ground beef (90% lean)
•1 16 oz. jar Santa Fe Seasons Red Chile Sauce
•2 tablespoons all-purpose flour
•1 can (15 ounces) pinto beans, rinsed and drained, optional
•4-1/2 cups Fritos corn chips
•2 cups shredded lettuce
•1-1/2 cups shredded cheddar cheese
•3/4 cup chopped tomatoes
•6 tablespoons finely chopped onion
•Sour cream and minced fresh cilantro, optional
In a 6-qt. stockpot, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in Red Chile Sauce, flour, salt and garlic powder until blended. Gradually stir in, beans.
Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until thickened, stirring occasionally.
To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion. If desired, top with sour cream. Yield: 6 servings.
Follow us to our blog to read more