Preheat & Prep: Preheat your oven to 375°F (190°C). Set out a 9x13-inch glass casserole dish so it is 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 the 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 included. Let the mixture simmer over medium-low heat for 3–5 minutes, stirring occasionally, until it is 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 is 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 & Serve: Remove the dish from the oven and let the scoops cool for about 5 minutes so the filling sets a bit and they are easier to pick up. Serve warm straight from the dish, and encourage everyone to grab them by the edges of the chip cups.