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Vegetable Chili Mini Boats

  • Prep 15 min
  • Total 30 min
  • Servings 6
  • Pinterest
    8
  • Print
    44
  • Save
    40
  • Facebook
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    3

Serve chili in a fun new way for a tasty game day snack or a light meal. MORE + LESS -

Ingredients

12
Old El Paso™ Taco Boats™ mini soft flour tortillas
1
tablespoon plus 1 1/2 teaspoons vegetable oil
1
pouch Progresso™ roasted vegetable chili with three beans
1
cup frozen whole kernel corn, cooked as directed on package
3
tablespoons chopped red bell pepper
1
tablespoon chopped jalapeño chile
1
tablespoon chopped fresh cilantro
2
tablespoons fresh lime juice
1/8
teaspoon salt
Lime wedges, if desired
Sour cream, if desired

Steps

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  • 1
    Heat oven to 350°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet. Bake 4 to 5 minutes or until browned on rim (boats will get crisp as cooled). Set aside.
  • 2
    Meanwhile, heat chili as directed on pouch. In small bowl, mix corn, bell pepper, chile, cilantro, lime juice and salt.
  • 3
    To serve, divide chili evenly among crisped boats. Top each boat with heaping tablespoon of corn salsa. Serve with lime wedges and sour cream.

Expert Tips

Make this even quicker using purchased corn salsa.

Make a complete meal by adding a fresh salad and your favorite dressing.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
70
% Daily Value
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
15%
15%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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