Dorothy Lynch Corn Chip Pie
- Prep time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 4
Ingredients
- 1 lb. lean ground beef
- 1 sm. onion, chopped
- 6 cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground red pepper
- 1/8 tsp. salt
- 1/3 c. Dorothy Lynch Home Style
- 1 c. low-sodium, fat free beef broth
- 1 (10-oz.) can diced tomatoes with green chilies, undrained
- 4 oz. lightly salted corn chips (such as Fritos®)
- 1/3 c. shredded sharp cheddar cheese
- sour cream (as topping)
- green onion (as topping)
- Prep time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 4
The Method
- Heat a large skillet over medium-high heat.
- Coat pan with cooking spray.
- Brown beef, drain and set aside.
- Sauté onion for 4 minutes, stirring occasionally.
- Add garlic, sautéing 1 minute more.
- Stir in beef, cumin, salt and pepper.
- Stir in Dorothy Lynch, beef broth and tomatoes; bring to a boil.
- Reduce heat to medium and simmer for 15 minutes or until slightly thick, stirring occasionally.
- Place chips in bowls (about 1 oz. each bowl), spoon in about 2/3 cup beef mixture and a sprinkle of cheddar cheese to each bowl.
- Add sour cream and green onion as desired.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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- Serves: 6
