Sour Cream Chili Bake in a Mug
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A mug kit with chili seasoning and corn chips in separate bags. Add browned beef, sour cream and Cheddar, then bake for a hot single serving.
Ingredients
- 1/2 teaspoon dried onion flakes
- 1 teaspoon chili powder
- Pinch of cayenne pepper
- 1 teaspoon parsley
- 1 tablespoon dried tomatoes
- 1/2 cup Fritos corn chips
- 1/2 cup ground beef (added when cooking)
- 2 tablespoons water (added when cooking)
- 1 1/2 tablespoons sour cream (added when cooking)
- 1 1/2 tablespoons shredded Cheddar (added when cooking)
Equipment
- mixing bowl
- zip-top bags
- mug
- skillet
Directions
Make the mix
- In a small bowl, mix the onion flakes, chili powder, cayenne, parsley, and dried tomatoes, then seal in a small zip-top bag.
- Seal the corn chips in their own small zip-top bag.
- Set both bags in a mug.
To use
- Heat the oven to 350°F.
- In a small saucepan over medium heat, brown the ground beef and drain off the fat.
- Stir in the seasoning mix and water and heat for 1 minute.
- Mix the beef, corn chips, sour cream, and Cheddar together.
- Spoon into a lightly greased oven-safe mug, cover with foil, and bake for 12 to 15 minutes.
Notes
Storage: dry mix and chips in separate sealed bags, cool and dry, up to 6 months. Leftovers refrigerated within 2 hours, 3 to 4 days.
Nutrition
Serving: 243g | Calories: 450kcal | Carbohydrates: 20g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1.5g | Cholesterol: 103mg | Sodium: 229mg | Potassium: 626mg | Fiber: 3.1g | Sugar: 4g | Vitamin A: 1398IU | Vitamin C: 6.7mg | Calcium: 133mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); the dry mix as listed; what you add when cooking is not counted; dried onion flakes counted as dehydrated onion, parsley counted as fresh parsley, ground beef counted as beef, 85% lean, raw. Brands and portions vary, so use it only as an approximation.
