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Crunchy Corn Chip Pie

Crunchy Corn Chip Pie

This "pie" is really more of an assemblage of steaming hot chili atop a bed of crisp corn chips, topped with grated cheese, tomatoes and green onions. A festive winter dish for the Tex-Mex lover in your family.

  • Yield: 4 to 6 servings


  • 1/2 cup chopped scallions
  • 1 cup chopped fresh tomato
  • 1 cup grated cheese such as Monterey Jack or Cheddar
  • 4-6 cups corn chips
  • 1 cup canned black beans, drained and rinsed in a colander under cool running water
  • 1 teaspoon sugar
  • 1/4 cup tomato paste
  • 1 1/2 cups water
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon Baby Bam
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 tablespoons minced garlic
  • 1 1/2 cups chopped yellow onion
  • 1 pound ground beef
  • 1 tablespoon vegetable oil


  • Heat the oil in a saucepan over medium heat. Add the ground beef and cook, stirring, until browned and all pink has disappeared, about 5 minutes.
  • Add the onion, garlic, chili powder, Baby Bam, cumin, salt, and black pepper. Cook, stirring, until the onions are soft, about 4 minutes.
  • Add the water, tomato paste, and sugar, and stir to mix. Bring to a boil. Reduce the heat to medium-low and cook, uncovered, until most of the liquid has evaporated, about 20 minutes.
  • Add the beans and simmer until heated through, about 2 minutes. Remove the pan from heat.
  • To serve, put one cup of corn chips in each bowl. Top with equal portions of the meat mixture.
  • Garnish each serving with some of the cheese, tomato, and scallions.