Southwest Flatbread Crisp Chile Cheddar Pie

Prep Time: 20 minutes           

Cook Time: 15 minutes           

Yield: 6 servings

2 lbs lean ground beef             

3 tablespoons chile powder            

2 tablespoons all-purpose flour            

1 teaspoon salt            

1 teaspoon garlic powder            

2 cups water            

1 (15 ounce) cans pinto beans, rinsed and drained            

1 cup Primizie Flatbread Crisps - we recommend Chile lime or Italian Everything 

2 cups shredded lettuce            

1 1/2 cups shredded cheddar cheese

3/4 cup chopped tomatoes

6 tablespoons finely chopped onions

Sour cream and minced fresh cilantro  

1. In a large sautee pan, cook beef over medium heat until no longer pink; drain. Stir in the chile powder, flour, salt and garlic powder until blended; gradually stir in water.

2. Add the beans and bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.

3. To serve, divide Primizie Flatbread Crisps among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro.

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