Chili Pie

This chili pie is made entirely in the microwave, and it comes together in about 15 minutes flat. Ground beef and onions cook first, then corn, tomatoes, tomato sauce, and chili powder stir in for a quick simmer. Sliced olives and cheddar go on top, followed by a crunchy layer of crushed tortilla chips.

The layered finish is what makes this fun. The olives add briny pops of flavor, the cheddar melts into a gooey blanket, and the tortilla chips get that last minute of microwave time, just enough to warm them without going soggy. It eats like nachos crossed with chili, and every forkful has a different combination of textures.

Everything happens in one casserole dish. No stovetop, no oven, no extra pans to wash.

Kitchen Tips

• Drain the excess fat after browning the beef. Ground beef releases a lot of liquid in the microwave and skipping this step makes the dish greasy.
• Stir during each microwave stage. Microwaves heat unevenly, and stirring prevents hot spots and ensures the meat cooks through.
• Add the tortilla chips last and only heat for 1 minute. Any longer and they absorb moisture and lose their crunch.
• Adjust chili powder to taste. Start with 1 teaspoon and work up. You can always add more but can’t take it back.

Variations

• Fritos pie: Use Fritos corn chips instead of tortilla chips for an even crunchier, more classic Frito pie experience.
• Bean boost: Stir in a can of drained pinto or kidney beans for more protein and fiber.
• Oven method: If you prefer, bake in a conventional oven at 350°F (175°C) for 25 minutes instead of microwaving.