Ree Drummond's Chili Pie Burritos | The Pioneer Woman | Food Network

Ree whips up a quick and easy chili to make burritos with shredded cheese, sour cream and crunchy corn chips!
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Chili Pie Burritos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Chili:

2 tablespoons olive oil
2 pounds ground beef
3 cloves garlic, minced
2 tablespoons tomato paste
Two 14-ounce cans kidney beans, drained and rinsed
One 14-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
1/4 cup chili powder
Kosher salt and freshly ground black pepper

Burritos:

8 large flour tortillas, lightly warmed
2 cups grated Cheddar
1 yellow onion, diced small
2 cups corn chips
1/2 cup sour cream
Olive oil, for toasting

Directions

For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.

For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.

Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

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Ree Drummond's Chili Pie Burritos ​| The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=gfibhtzK1as