Skip to content
Ingredients
Chili with Beans:
- 1 lb lean ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 1 can tomato sauce
- 1 can kidney beans
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon coarse salt
- Black pepper, to taste
- Cayenne, to taste
Queso Sauce:
- 2 cups jarred cheese sauce
- 1 can diced tomatoes with chilis
Totchos:
- 1 (2 pound) bag frozen potato barrels
- 1 ½ cups corn chips
- Chili with beans
- Queso sauce
- ¾ cup shredded cheddar cheese
- 6 tablespoons sour cream
- 2 tablespoons green onions, thinly sliced
For Chili with Beans:
- Brown ground beef in a 5-6 quart Dutch oven over medium heat until fully cooked. Drain off excess grease.
- Add onion and garlic and sauté for 5-7 minutes, until onion is translucent.
- Add crushed tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Simmer for 20 minutes. Add salt.
- Add black pepper and cayenne, as needed.
- Keep warm until ready to serve.
For Queso Sauce:
- Place cheese sauce and diced tomatoes with chilies in a small saucepan. Cook over low heat for 10 minutes, until warm.
- Keep warm until ready to serve.
For Totchos:
- Cook potato barrels according to package instructions.
- Divide potato barrels into 6 bowls. Place 1/4 cup each of corn chips, chili with beans, and queso sauce on top of each bowl of potato barrels.
- Top each bowl with 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 teaspoon green onions.
Share This Recipe!
- Choosing a selection results in a full page refresh.
- Opens in a new window.