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Chips Olé

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Chips Ole

Chips Olé

Jessica Braider
Inspired by a school cafeteria classic, this version is healthier and tastier! Use this recipe on one of those nights when you don't have much time to get dinner on the table or serve it as an alternative to the standard chips and dip for your next party or gathering.
Cook Time 15 minutes
Total Time 15 minutes
Course Appetizer, Main Dish
Cuisine Tex Mex
Servings 8 servings


  • 2 lbs. ground turkey, chicken, beef, or meatless crumble
  • 2 Tbsp. chili powder or chipotle chili powder
  • 1 tsp. garlic powder
  • 28 - 30 oz. no salt added tomato sauce
  • 4 cups whole grain tortilla chips (use round kind for scooping, if available)


  • Spray a large heavy skillet with nonstick cooking spray. Brown the meat over medium heat, breaking it up with a spatula as it cooks. (If you are using ground beef, drain any oil, if necessary. If you are using vegetarian ground “meat”, add the tomato sauce and spices first, then the “meat”.)
  • When the meat is about halfway cooked through, add the chili powder and garlic powder and continue cooking. When it is almost cooked through, with just a little pink remaining, stir in the tomato sauce and bring it to a low boil. Continue to simmer it for about 5 minutes.
  • Serve immediately, using the chips to scoop up the meat mixture (which our son calls the Olé!), or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions:

  • Combine all ingredients except the chips in the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook and refrigerate or freeze the dish.
Scramble Flavor Booster: You can adapt this recipe to your taste:  Make it more vegetable-laden by sautéing onions, bell peppers, and/or carrots before adding the meat, or make it spicier by adding a can of diced green chilies or a fresh chopped jalapeño pepper.  Or, replace some of the tomato sauce with salsa.
Tip: Do you sometimes feel like you spend time and energy getting dinner on the table only to have your family shovel it in too quickly? Sometimes I encourage my family to slow down by really focusing on chewing and enjoying their food.  Not only is eating more slowly better for your digestive system, but taking your time while eating lets your brain catch up with your stomach, decreasing the likelihood of overeating.  Additionally, having your kids at the table for a few extra minutes will also allow for more family conversation (while you teach your children not to talk with their mouths full).
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 15g, 23%; Saturated Fat: 3g, 13%; Cholesterol: 70mg, 23%; Sodium: 250mg, 10%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 4g, 16%; Sugar: 6g; Protein: 26g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Snack/Appetizer, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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