Game Day Chili Cheese Boats Recipe
Use your favorite chili recipe to make these easy-to-serve, delicious Game Day Chili Cheese Boat Appetizers - perfect for a football party or tailgating!
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Ingredients
- 1 lb. lean ground beef
- 28 ounce diced tomatoes ((drained))
- 15 ounce kidney beans ((drained and rinsed))
- 1 cup frozen whole kernel corn
- 1 chili seasoning mix
- 1 Tbsp. olive oil
- non-stick cooking spray
- 1 tsp garlic salt
- 1 package mini soft tortilla bowl ((8 individual boats))
- 1 cup shredded cheddar cheese
- fresh cilantro ((to taste))
Tools
- paring knife
- 12-quart stockpot (with lid)
- wooden spoon
- cutting board
- sheet baking pan
- parchment paper
- measuring cups
Instructions
Chili:
- Preheat oven to 400 degrees Fahrenheit.
- Warm olive oil in the stockpot over medium heat.
- Add ground beef and break up with spoon or spatula. Cook ground beef over medium heat, stirring and breaking apart occasionally until browned throughout.
- Add diced tomatoes and use a spoon to crush them a bit and stir them into the beef.
- Add chili seasoning and stir until combined.
- Stir in kidney beans and corn.
- Cook over medium heat, stirring occasionally until warmed through.
Preparing Tortilla Boats:
- While chili is cooking, arrange Old El Paso® Mini Soft Tortilla Taco Boats on a nonstick baking sheet lined with parchment paper.
- Spray Tortilla Taco Boats lightly with olive oil cooking spray, and sprinkle them with garlic salt.
- Bake Tortilla Taco Boats until lightly brown and slightly crispy. Approximately 5 - 8 minutes.
Assembling Chili Cheese Taco Boats:
- Spoon chili mixture into toasted Tortilla Taco Boats. Top with a sprinkle of shredded cheese.
- Return to oven until cheese melts.
- Add some torn cilantro to the top and serve.