Step-by-Step Instructions
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Preheat the Oven: Set your oven to 375°F (190°C) and light grease a large glass baking dish or rimmed baking sheet.
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Brown the Beef: In a skillet over medium-high heat, brown the ground beef until no pink remains. Drain any excess grease.
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Simmer the Chili Filling: Add the chili seasoning, rinsed beans, and diced tomatoes to the pan with 2–3 tablespoons of water. Reduce heat to low and simmer for 5–7 minutes until the mixture thickens into a rich, non-watery chili.
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Arrange the Chips: Place scoop tortilla chips side-by-side in a single layer inside your prepared baking dish.
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Fill and Top: Spoon about 1 generous tablespoon of warm beef chili into each chip, taking care not to overfill. Top each scoop with a heavy sprinkle of shredded cheese.
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Bake to Melt: Bake for 5 to 7 minutes, or just until the cheese is completely melted and bubbling, and the chips are warm.
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Garnish & Serve: Remove from the oven, top with sliced jalapeños or chopped green onions if desired, and serve immediately while hot and crispy.
Tips for Success
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Keep It Thick: Make sure your chili filling isn’t too liquidy before filling the chips; excess moisture can soften the tortilla scoops during baking.
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Serve Fresh: Assemble and bake these right before serving to maintain the maximum crunchy texture of the chips
