If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Yukon gold potatoes, as many as you like - I serve 1/2 per person
Chili, see above
Shredded jalapeno jack cheese
Totchos
Cooked tots (as many as you like), but make sure they're crispy
Cheez Whiz
Chili, see above
Green Onions for garnish
Directions
Chili
Heat a tablespoon of oil in a large pan over medium/high heat, add the beef and cook until no longer pink
Stir in the onion, garlic and chili powders, tomato sauce, ketchup, mustard, chipotle and the Worcestershire - mix well
Add the stock, stir well and then keep at a low simmer 5- 10 minutes, or until it thickens to where you want it
Season to taste with salt & pepper
Pot Pie
Preheat air fryer to 375
Put egg and milk in a bowl, add the muffin mix, garlic & paprika and stir until smooth
Fill a ramekin about 1/2 way with the chili, top with a couple tablespoons of shredded cheese, then pour about 1/4 cup of the corn muffin batter over the top
Make approximately 20 minutes or until a toothpick poke into the corn muffin topping comes out clean
Potatoes
Poke holes all around each potato with a fork, then microwave 5-6 minutes flipping over halfway until soft
Carefully slice in half, then scoop most of the potato into a bowl
Add some chili, shredded cheese and green onion - mix well then put back into the shells and top with a little more cheese
Microwave about 45 seconds or until the cheese is melted
Totchos
Microwave the Cheez Whiz: you can either remove the lid and put the glass container in, or scoop out as much as you'll need into a microwave-safe dish - then
Heat the Whiz on high for 30 seconds, stir, then heat another 30 and continue until it's as melty & pourable as you like - probably not more than a couple minutes
Put the crispy tots in a serving bowl, top with some Whiz, then the chili, more Whiz and finally green onions
