Introduction

Cheesy Beef Chili Scoops are the perfect crowd-pleasing appetizer for game day, parties, or casual get-togethers. Crisp tortilla scoop chips are filled with a savory, cheesy beef chili mixture that’s bursting with flavor and ready in under an hour. These bite-sized treats are easy to share and always disappear fast.

The image shows a clear glass baking dish filled with small taco cups arranged neatly in rows. Each cup has a light brown crispy shell, filled with a cooked mixture of ground meat, black beans, and small pieces of carrot, topped with melted golden-yellow cheese. The taco shells have a slightly rough texture with edges unevenly folded upwards. A pair of silver metal tongs is picking up one taco cup from the upper right side. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (450 g) lean ground beef

1 tablespoon olive oil

1 small yellow onion, finely diced

2 cloves garlic, minced

1 15-ounce (425 g) can chili beans, undrained

1 10-ounce (285 g) can diced tomatoes with green chilies, undrained

1 tablespoon tomato paste

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1 cup (110 g) shredded sharp cheddar cheese

1/2 cup (55 g) shredded Monterey Jack cheese

1 10-ounce (280 g) bag tortilla scoop chips

2 tablespoons chopped green onions (optional)

2 tablespoons chopped fresh cilantro (optional)

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.

Step 2: Stir in the garlic and cook for 30 seconds until fragrant.

Step 3: Add the ground beef and cook until browned, breaking it into small crumbles. Drain any excess grease if needed.

Step 4: Stir in the chili beans, diced tomatoes with green chilies, tomato paste, chili powder, smoked paprika, cumin, onion powder, salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally, until slightly thickened.

Step 5: Reduce the heat to low and stir in the cheddar and Monterey Jack cheeses until melted and creamy.

Step 6: Arrange the tortilla scoop chips on a serving platter or baking sheet. Spoon the warm beef chili mixture into each scoop.

Step 7: Sprinkle with additional shredded cheese if desired and garnish with chopped green onions or cilantro.

Step 8: Serve immediately while the scoops are warm and crisp.

Tips & Variations

Use scoop-shaped tortilla chips to hold the filling without breaking for easy eating.

Add sliced jalapeños or hot sauce for a spicy kick.

Try other cheeses like Pepper Jack or a Mexican cheese blend for different flavors.

Mix in black beans or corn to stretch the filling and add texture.

Prepare the beef chili filling ahead of time but fill the chips just before serving to keep them crisp.

Storage

Store leftover beef and chili filling separately in an airtight container in the refrigerator for up to four days. Avoid storing fully assembled scoops as the chips will soften. The filling can be frozen for up to three months; thaw overnight before reheating and assembling with fresh chips. Reheat the filling gently on the stovetop or in the microwave before spooning into chips and baking with cheese.

FAQs

Can I make these ahead of time?

You can prepare the beef chili filling several hours in advance and refrigerate it. Fill the tortilla chips just before baking and serving to keep them crisp and fresh.

Can I use homemade chili instead of canned?

Absolutely! Homemade chili works wonderfully. Just make sure it’s thick enough so the chips don’t become soggy when filled.