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


  1. In a large saute; pan, cook the beef over medium heat until no longer pink; drain.

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

  3. Add the beans and bring to a boil.

  4. Reduce the heat and simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.

  5. Divide the Primizie Flatbread Crisps among 6 serving bowls.

  6. Top with the hot Queso, then the Chile Con Carne, and finally the fresh Pico De Gallo. Serve immediately.