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Vegetable Chili Mini Boats

Vegetable Chili Mini Boats
  • Prep 15 min
  • Total 30 min
  • Servings 6

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

Hide Images
  • 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.

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