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Chili Tortilla Chip Tart

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.