Chile Con Carne & Queso Nacho
Prep Time: 10 mins | Total Time: 18 mins | Yield: 6 Servings
Perfect as a game day appetizer.
2 bags Primizie Flatbread Crisps - Your favorite flavor
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
1 small pre made Pico de Gallo container
In a large saute; 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.