You can easily tweak these chili scoops to fit your family’s tastes while still keeping the spirit of the three main ingredients. For milder palates or picky eaters, choose mild chili beans and a mild cheddar, and skip any extra seasoning. If your family likes a little heat, use spicy chili beans or stir a pinch of chili powder or smoked paprika into the beef while it simmers.
Plate of baked chili scoops served for family snacking
To lighten things up, you can swap in lean ground turkey for the beef; just be sure not to overcook it so it stays moist. For extra crunch, bake the empty tortilla scoops in the dish for 3–4 minutes before filling, then add the beef chili and cheese and finish baking as directed. If you need to make them ahead, you can cook the beef chili mixture up to a day in advance and store it in the refrigerator, then assemble and bake right before serving so the chips stay crisp.
Food safety tips: Always cook ground beef to a safe internal temperature of 160°F (71°C); if you’re unsure, you can check the crumbled meat with a food thermometer before adding the beans. Drain hot grease into a heat-safe container and let it cool before discarding—never pour it down the sink. If you prepare the beef chili mixture ahead of time, cool it quickly, refrigerate within 2 hours, and reheat until steaming hot before assembling the scoops.
Leftover chili scoops being reheated on a small sheet pan
Leftover baked scoops should be cooled, then refrigerated in a covered container and eaten within 2–3 days; reheat in the oven or air fryer to help them crisp back up rather than microwaving, which can make the chips soggy.
