Chili Tortilla Chip Tart

Meet the Chili Tortilla Chip Tart, the dish that crashes dinner with crunch, confidence, and a little attitude. This tart does not whisper comfort food. Instead, it announces itself loudly and proudly. It borrows the soul of classic chili, adds tortilla chips, and then shows up looking impressively put together. As a result, weeknight dinners suddenly feel like an event. Even better, guests immediately ask questions, which is always a win.

First, the crust sets the tone. Plain salted tortilla chips ditch the snack bowl and head straight for the food processor. They crumble with purpose. Melted butter joins the mix, followed by eggs, and suddenly those crumbs mean business. Once pressed firmly into a tart pan, preferably with a sturdy glass and some determination, the crust bakes briefly. After that, patience becomes essential. A completely cooled shell keeps the Chili Tortilla Chip Tart crisp, sturdy, and drama-free later on.

Admittedly, I struggled mightily on my first attempt at this Chili Tortilla Chip Tart. The chili is a breeze to create. However, I forgot to put the eggs into the crust mixture. As a result, tortilla chip crumbs are everywhere. Not fun to clean up.

Meanwhile, the chili filling comes together without fuss. Onions soften gently while peppers and garlic release their aroma. Ground beef browns confidently before getting coated in tomato paste. Kidney beans and peeled tomatoes follow, creating a rich, hearty base. At this point, the kitchen already smells like comfort. The mixture simmers until thick, cohesive, and spoon-licking good.

Seasonings Matter

Now comes the seasoning moment, which truly defines the Chili Tortilla Chip Tart. Oregano and paprika bring warmth. Garlic powder and onion powder deepen the flavor. Chili powder adds heat, while kosher salt and freshly ground pepper balance everything out. Taste matters here. Adjust freely. Add extra chili powder for boldness or chili flakes for fire. This tart fully supports spicy decisions.

Once ready, pour the chili into the cooled crust. Blanket the top with shredded cheddar, then place in the oven just enough to melt the cheese. After baking, another short rest helps the tart slice cleanly. Finally,  transfer to a serving plate, sprinkle fresh cilantro on top, and serve with sour cream on the side. The Chili Tortilla Chip Tart crunches, melts, and comforts in every bite. Chili night, officially upgraded.

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Chili Tortilla Chip Tart

Course Brunch, Main Course

Cuisine American, Mexican

Keyword Chili Con Carne, Chili Tart, savory tart, Tortilla Chip Crust

Prep Time 30 minutes

Cook Time 40 minutes

Rest Time: 20 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

For the Crust:

• 4 cups corn tortilla chips very finely crushed
• 5 tablespoons butter melted
• 2 eggs

For the Chili:

• 1 large white onion.
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 lb lean ground beef
• 1 red bell pepper
• 1 green bell pepper
• 1/4 cup Tomato paste
• 1 can kidney beans
• 1 -14 oz can chopped tomatoes
• 1 cup Shredded cheddar
• Sour cream
• 1 teaspoon Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Oregano
• Kosher salt & freshly ground pepper
• 1/4 cup chopped fresh cilantro

Instructions

Pre-make the. Crust:

1. Preheat oven to 375°F.
2. Melt the butter.
3. Beat the egg,
4. Add the chips to a food processor and pulse into crumbs.
5. Transfer to a bowl and mix with the melted butter.
6. Pour the mixture back into the food processor and pulse again.
7. Add the eggs and process until the mixture clings together.
8. Firmly press into the bottom and up the sides of a deep 11-inch pie plate.
9. Use a glass to press the crust down firmly.
10. Bake at 375F for 5 minutes.
11. Allow to cool completely before filling.

Make the Chili:

1. Preheat the oven to 350F.
2. Peel and dice the onion.
3. Peel and grate the garlic.
4. Core and de-seed the peppers and dice the flesh.
5. Heat the oil in a large skillet.
6. Add the onions and saute until transparent.
7. Add the peppers and sauté until they start to soften.
8. Stir in the garlic.
9. Stir in the meat. Cook, stirring until it browns.
10. Whisk together the Paprika, Chili Powder, Garlic Powder, Onion Powder, and Oregano.
11. Sprinkle into a pan.
12. Mix in the kidney beans.
13. Mix in the tomato paste.
14. Cook for another 5 minutes.
15. Season with salt and pepper.

Finish the tart:

1. Transfer to the pre-cooked tortilla shell.
2. Sprinkle the shredded cheese over the top.
3. Bake for 5 minutes until the cheese has melted.
4. Let the tart cool for 15-20 minutes before removing from the pan.
5. Transfer to a serving plate.
6. Garnish with chopped cilantro.
7. Serve with sour cream.

So, do you like this Chili Tortilla Chip Tart? Then also check out some of these other delicious recipes:

CHERRY CHILI SPELT COOKIES

MINI APPLE PECAN TARTS IN A CINNAMON CRUST

CHILI GINGER BUTTERMILK SCONES