These oven baked 3-ingredient beef chili scoops are my go-to snack for backyard barbecues and game nights. My aunt started making them years ago for family cookouts, and they’ve been a staple ever since because they’re so easy and unbelievably addictive. You only need three simple ingredients to get crispy, savory little bites: crunchy tortilla scoops, hearty seasoned ground beef chili, and melty cheddar cheese. They’re perfect for feeding a crowd without a lot of fuss, and kids and adults both hover around the pan waiting for them to come out of the oven.
Serve these beef chili scoops right in the glass casserole dish so they stay warm and easy to grab. They pair well with a simple green salad, corn on the cob, or a tray of fresh veggies to balance out the richness. For a backyard barbecue, set them next to burgers and hot dogs as a fun appetizer, or make them the star of a casual dinner with some rice or chips and salsa on the side. A cold lemonade or iced tea works nicely for the kids, while adults might enjoy them with a light beer or a sparkling water with lime.
Servings: 8
WW Points: Approximately 3–4 points per serving
Ingredients
- 1 lb 96% lean ground beef
- 1 (15 oz) can fat-free chili beans in mild chili sauce, undrained
- 1 cup reduced-fat sharp cheddar cheese, shredded
- 48 baked corn tortilla scoop chips
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Black pepper, to taste
- Chopped green onions or cilantro, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain any excess liquid if needed.
- Stir in the chili beans, garlic powder, onion powder, smoked paprika, and black pepper. Cook for 3–5 minutes until heated through.
- Arrange the tortilla scoop chips in a single layer in the prepared baking dish.
- Fill each scoop with the beef and chili bean mixture.
- Sprinkle the reduced-fat cheddar evenly over the filled scoops.
- Bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions or cilantro, if desired, and serve immediately.
Optional low-point toppings: salsa, diced tomatoes, shredded lettuce, sliced jalapeños, or fat-free Greek yogurt.
Lasha