Chile Con Carne & Queso Nacho

Prep Time: 10 Minutes

Cook Time: 18 minutes

Serves: 6 people


Perfect as a game day appetizer.

2 lbs. lean ground beef

3 Tbsp. chili powder

2 Tbsp. all purpose flour

1 tsp. salt

1 tsp. granulated garlic

2 cups water

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

2 Bags of Primizie Flatbread Crisps 

1 jar of Mild Queso - or you can make your own – Queso Recipe

1 small pre made Pico de Gallo container 

In a large sauté pan, cook the beef over medium heat until no longer pink; drain. Stir in

the chili powder, flour, salt, and garlic until blended; gradually stir in the water. Add the

beans and bring to a boil. Reduce the heat and simmer, uncovered, for 12-15 minutes

or until thickened, stirring occasionally.

Divide the Primizie Flatbread Crisps among 6 serving bowls. Top with the hot Queso, then

the Chile Con Carne, and finally the fresh Pico De Gallo. Serve immediately.

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