Chili Queso Dip
2 pounds Ground Beef
1 ounce Chili Powder
1 tablespoon Garlic Powder
1 medium Onion
16 ounces Tomato Sauce
6 ounces Tomato Paste
16 ounces Water
16 ounces Chili Beans
16 ounces Chili Beans
1 tablespoon Hot Sauce
Low Carb Flour Tortillas
1 tablespoon Vegetable Oil
1/2 teaspoon Garlic Powder
Low Carb Flour Tortillas
1 tablespoon Vegetable Oil
1/2 teaspoon Garlic Powder
1 pound Cacique Queso
Crackers
Brown your beef over medium heat, drain the grease,
and add your chili powder and garlic powder.
Chop and add your onions.
Add tomato sauce, tomato paste, and water.
Drain and rinse beans, and add to chili.
Add your hot sauce. Mix together and let simmer for 1 hour.
Cut your flour tortillas. I cut them by cutting the tortilla into quarters.
I cut each tortilla into thirds. You end up with 12 pieces per tortilla.
In a small bowl, mix together the vegetable oil and the garlic powder.
Place the tortilla pieces into the bowl and
coat them with the oil and garlic powder.
Lay the tortilla pieces out on a baking sheet.
I covered my sheet with parchment paper,
but spraying it with pan spray will work also.
You are just trying to eliminate any sticking.
Bake at 350 degrees for 10-15 minutes.
Then let cool on a rack.
Take 2 cups of chili from your pot, and place in a smaller pot.
Cut your cheese in to small pieces,
and add it to the small pot of chili.
Stir occasionally. The cheese will melt into the chili.
I thought this chili dip would be perfect for a bread bowl,
and I saw these cute, ready to cut bowls at the grocery.
Fill the bowl with chili dip, top with cheese, and party!
Thanks for joining The Freshman Cook today!
and add your chili powder and garlic powder.
Chop and add your onions.
Add tomato sauce, tomato paste, and water.
Drain and rinse beans, and add to chili.
Add your hot sauce. Mix together and let simmer for 1 hour.
Cut your flour tortillas. I cut them by cutting the tortilla into quarters.
I cut each tortilla into thirds. You end up with 12 pieces per tortilla.
In a small bowl, mix together the vegetable oil and the garlic powder.
Place the tortilla pieces into the bowl and
coat them with the oil and garlic powder.
Lay the tortilla pieces out on a baking sheet.
I covered my sheet with parchment paper,
but spraying it with pan spray will work also.
You are just trying to eliminate any sticking.
Bake at 350 degrees for 10-15 minutes.
Then let cool on a rack.
Take 2 cups of chili from your pot, and place in a smaller pot.
Cut your cheese in to small pieces,
and add it to the small pot of chili.
Stir occasionally. The cheese will melt into the chili.
I thought this chili dip would be perfect for a bread bowl,
and I saw these cute, ready to cut bowls at the grocery.
Fill the bowl with chili dip, top with cheese, and party!
Thanks for joining The Freshman Cook today!