Texas Straw Hats

These Texas straw hats are such a fun dinner idea. It's crunchy corn chips with a tomato-beef chili on top broiled with melted, bubbly cheese, all on a sheet pan.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: N/A per serving

Ingredients

1 pound - 1 pound 90% lean ground beef
½ cup - 1/2 cup chopped onion
½ cup - 1/2 cup chopped green bell pepper
1 can - 1 (14.5-ounce) can petite diced tomatoes
1 can - 1 (6 -ounce)can tomato paste
½ cup - 1/2 cup water
1 package - 1 (1-ounce) package taco seasoning mix
1 teaspoon - 1 teaspoon Worcestershire sauce
1 bag - 1 (9.25-ounce) bag corn chips (such as Fritos®)
1 ½ cup - 1 1/2 cups shredded Colby Jack cheese
2 tablespoon - 2 tablespoons chopped fresh chives

Instructions

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.
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.
Preheat broiler to High, and place an oven rack about 6 inches away from the heat source.
Spread corn chips in a single layer on a 10x15-inch rimmed baking sheet. Spoon beef mixture evenly over the chips, then sprinkle with shredded cheese.
Broil until cheese is melted and bubbly, 1 to 3 minutes. Remove from the oven and garnish with chopped chives. Recipe developed by Jaelyn Luong