Texas Straw Hats
By Diana Moutsopoulos
Ingredients
- 1 pound 90% lean ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 cup water
- 1 (1 ounce) package taco seasoning mix
- 1 teaspoon Worcestershire sauce
- 1 (9.25 ounce) bag corn chips (such as Fritos®)
- 1 1/2 cups shredded Colby Jack cheese
- 2 tablespoons chopped fresh chives
Directions
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Add ground beef, onion, and green bell pepper to a large skillet over medium-high heat. Cook, stirring occasionally, until beef is browned and crumbled and vegetables are tender, 6 to 8 minutes. Drain any excess grease.
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Stir in diced tomatoes, tomato paste, water, taco seasoning, and Worcestershire sauce. Bring to a simmer over medium-low and cook, stirring occasionally, until thickened, 8 to 10 minutes.
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Preheat broiler to High, and place an oven rack about 6 inches away from the heat source.
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Spread corn chips in a single layer on a 10×15-inch rimmed baking sheet. Spoon beef mixture evenly over the chips, then sprinkle with shredded cheese.
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Broil until cheese is melted and bubbly, 1 to 3 minutes. Remove from the oven and garnish with chopped chives.