Ingredients
1
package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
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
Preparation
Heat oven to 350°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet. Bake 4 to 5 minutes or until browned on rim (bowls will get crisp as cooled). Set aside.
Meanwhile, heat chili as directed on pouch. In small bowl, mix corn, bell pepper, chile, cilantro, lime juice and salt.
To serve, divide chili evenly among crisped bowls. Top each bowl with heaping tablespoon of corn salsa. Serve with lime wedges and sour cream.
