Chili Corn Chip Pie

Yup, this is about as inspired in cooking I am right now.  It was hot today and I had roma tomatoes.  I made homemade pico de gallo with them which is great in warm weather.  Then I thought about what to use it for.  I have always wanted to make this, though it was going to be served in a "Fritos" bag.  This is the bowl version, therefore called a "pie".  This is what I came up with:

• 1 pound extra lean ground beef
• Avocado oil, as needed 
• 1 onion, diced
• 1 green bell pepper, diced
•  6 garlic cloves, minced 
• 2 tablespoons homemade taco seasoning
• Fresh cracked pepper and kosher salt, to taste
• Cayenne pepper, to taste
• 1 tablespoon no-salt-added tomato paste 
• 1 cup organic low-sodium "Better than Bouillon" vegetable broth 
• 1 (10-ounce) can "Rotel" diced tomatoes and green chiles, undrained 
• 1 (10-ounce) can low-sodium organic black beans, rinsed and drained
• Fritos corn chips, to taste
• 1 - 2 cups of old cheddar cheese, grated
• Sour cream, dollop for garnish
• Green onions, sliced for garnish
• Homemade pico de gallo, for garnish

This is an easy assembly.  Make the chili and you're pretty much done.  Saute the onion, peppers and garlic until soft.  Add ground beef.  Add tomato paste and cook out a couple of minutes.  Add taco seasoning, cayenne, stock, Rotel and beans.  Simmer for a half hour until flavor is up to chili standards.

Layer some Fritos on the bottom of the bowl.

Add chili.  Add cheese.  Add more Fritos.  Garnish with sour cream, scallions and pico.  Voila!

It was sooooooo delicious.  Like eating a bowl of nachos.  The chili and pico were spicy hot but the pico was also bright and acidic with lime.  The chips on top were nice and crunchy.  The cheese got melty and the sour cream soothed the heat.  Very little work for a really fast enjoyable meal.  🧡