My aunt makes these crispy savory bites for every backyard barbecue and it only takes 3 ingredients to create a highly addictive snack.

Preheat your oven to 375°F (190°C). Set out a 9×13-inch glass casserole dish so it’s ready for assembling the scoops.

Brown the beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, for 6–8 minutes or until fully browned and no pink remains. Drain off excess grease carefully into a heat-safe container.

Make the quick chili filling: Return the drained beef to the skillet. Stir in the can of chili beans with their sauce. Let the mixture simmer over medium-low heat for 3–5 minutes, stirring occasionally, until thickened and bubbly. Taste and add a pinch of salt and pepper only if needed, then turn off the heat. The filling should be thick enough to spoon without running.

Arrange the scoops: Pour a single layer of tortilla scoop chips into the glass casserole dish, nestling them close together so they stand upright and form little cups. It’s okay if they overlap slightly, but try to keep most of them facing up like small bowls.

Fill the cups: Using a small spoon, add a spoonful of the warm beef chili mixture into each tortilla scoop, filling them almost to the top. Try to keep the filling mostly inside the chips so they stay crisp around the edges.

Top with cheese: Sprinkle the shredded cheddar cheese evenly over all the filled scoops, making sure each one gets a nice little mound of cheese. A generous layer of cheese helps hold the filling in place once it melts.

Bake: Place the casserole dish in the preheated oven and bake for 8–12 minutes, or until the cheese is fully melted, bubbly, and the edges of the tortilla scoops look lightly toasted and crisp.

Cool slightly and serve: Remove the dish from the oven and let the scoops cool for about 5 minutes so the filling sets a bit and they’re easier to pick up. Serve warm straight from the dish, and encourage everyone to grab them by the edges of the chip cups.

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.

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 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.