Mexican Chili in a Tostada Bowl

Mexican Chili in a Tostada BowlThis is actually a previous post… I just put it in a tostada bowl and took a new picture. I have made this mexican chili probably a hundred times but the last time I made it I had the genius idea of putting it in a tostada bowl. Why have I never thought of this before?! I was worried that it would get soggy and nasty, but it didn’t. It actually turned out great! This recipe makes about 10 servings so we only used 4 tostada bowls and ate the rest of the chili for leftovers.

This dish is SO easy to make and the clean-up is even easier! It is low-fat, high in fiber, and VERY flavorful. I love adding sour cream, cheese, avacadoes, and tortilla chips… the nice thing about this chili is you can be as creative as you want! You can also add tomatoes, chopped onion, cilantro, salsa, guacamole, olives, or anything else you’d like!

Mexican Chili in a Tostada Bowl

Mexican Chili in a Tostada Bowl

Ingredients

  • 1 can kidney beans (15 oz.)
  • 1 can black beans (15 .)
  • 1 can refried beans (15 oz)
  • 1 can Mexican style chili beans (15 oz)
  • 1 can corn (15 oz)
  • 1 can diced tomatoes (15 oz)
  • 1 can tomato sauce (8 oz)
  • 1 can chilies, chopped (4 oz)
  • 1 c. water
  • 1 pkg. taco seasoning mix
  • 1 pkg. Hidden Valley Ranch dry mix
  • 1 lb. lean ground beef
  • ½ c. onion (finely chopped)
  • Tostada bowls

Instructions

  • Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min.
  • You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours.
  • Serve in tostada bowls.
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Comments

  1. I've made this 3 or 4 times since you've posted it. We absolutely love this recipe and it's so easy! We especially love adding chunks of fresh avocado as garnish. I'm so glad you re-posted this as I may not have seen it otherwise. Thanks!

  2. Made this today and it was my first time making chili. Loved it! I let it simmer in a crock pot for 6 hours on low and it turned out fabulous.

  3. I love that I can rely on your blog to help me when I need a recipe. I wanted to make chili tonight, but out of ground turkey for my usual recipe. Love it, Erica. Give that baby extra snuggles today, just because she has an awesome mom.

  4. I always visit your blog before any recipe websites. I have never left comment so I am long past due. Everything I make from your blog is a family/friends hit. thank you so much! Making this Mexican chilli for the first time tonight for guests coming over. Thanks so much! Melissa in Charlotte, NC

  5. Hi! I commented up there ^ over a year ago and had a quick question. I was thinking of making this for a freezer meals group I'm a part of… do you think it would hold up to freezing and reheating (minus the garnishments of course)? Thanks!

  6. @ Shelly– That's a great question. I haven't frozen this before but I am sure it would be ok. I have frozen and re-heated other chilis before and they have turned out fine!

  7. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

  8. I am so excited to make this. We are having a chili cook off on Saturday and I have never made chili before and didn’t know what to do . Then I remembered when you made this for us and how amazing it was! Here’s to hoping it turns out as good as yours :)

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