Crispy corn chips piled high with a rich tomato-beef chili and broiled under a blanket of melted Colby Jack — a quick, satisfying sheet pan dinner the whole family will love.
Servings
6
Prep time
10 min
Cook time
15 min
Total time
25 min
Ingredients — 6 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| 90% lean ground beef | 1 | lb |
| Onion, chopped | ½ | cup |
| Green bell pepper, chopped | ½ | cup |
| Diced tomatoes, canned | 14.5 | oz |
| Tomato paste, canned | 6 | oz |
| Water | ½ | cup |
| Taco seasoning mix | 1 | oz |
| Worcestershire sauce | 1 | tsp |
| Corn chips (e.g. Fritos) | 1 bag | 9.25 oz |
| Colby Jack cheese, shredded | 1½ | cups |
| Fresh chives, chopped | 2 | tbsp |
Directions
1
Brown the beef and vegetables. Add the ground beef, onion, and green bell pepper to a large skillet over medium-high heat. Cook, stirring occasionally, until the beef is fully browned and crumbled and the vegetables are tender, 6 to 8 minutes. Drain off any excess grease.
2
Build the chili. Stir in the diced tomatoes, tomato paste, water, taco seasoning, and Worcestershire sauce. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until the mixture has thickened nicely, 8 to 10 minutes.
3
Set up the broiler. Preheat the broiler to high and position an oven rack about 6 inches from the heat source.
4
Assemble on the sheet pan. Spread the corn chips in a single even layer across a 10x15-inch rimmed baking sheet. Spoon the beef chili evenly over the chips, then scatter the shredded Colby Jack generously over the top.
5
Broil and serve. Slide under the broiler for 1 to 3 minutes, watching closely, until the cheese is melted and bubbling with golden spots. Remove from the oven, scatter the chopped chives over the top, and serve immediately straight from the pan.
Cook's notes
Watch the broiler closely
Broilers work fast — the difference between perfectly melted and burnt cheese can be under a minute. Stay at the oven and check every 30 seconds from the 1-minute mark. Pull the pan the moment the cheese is bubbly and lightly golden.
Thicken the chili well
Don't rush the simmering step — a properly thickened chili sits on top of the chips rather than soaking through them. If the mixture still looks loose after 10 minutes, give it a couple more minutes on the heat before transferring to the sheet pan.
Add your own toppings
This dish is a great base for customizing. Serve with sour cream, sliced jalapeños, diced avocado, or a squeeze of lime on the side. A handful of shredded lettuce and a dollop of salsa turn it into a full Tex-Mex spread.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 561 kcal | Saturated fat | 11 g |
| Protein | 33 g | Cholesterol | 93 mg |
| Total carbohydrate | 36 g | Sodium | 893 mg |
| Dietary fiber | 5 g | Calcium | 309 mg |
| Total sugars | 6 g | Vitamin C | 22 mg |
| Total fat | 32 g | Potassium | 818 mg |
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