FRITO CHILI PIE
A great quick meal that was a favorite in my family when I was growing up and that my kids love too! Recipe has been adjusted to 2 cans of chili as suggested by reviewers. I normally use one and don't use the entire bag of fritos. You can adjust the chili to frito ratio to your taste. More chili is always good.
Provided by islandgirl77551
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Spray a square casserole dish with nonstick cooking spray.
- Line the bottom of casserole dish with tamales.
- Top tamales with a thin layer of corn chips.
- Spread 1 can of chili on top of corn chips.
- Top chili with 1 cup cheese and 1/2 cup of chopped onion.
- Add another layer of corn chips.
- Cover with remaining chili.
- Top chili with remaining cheese and onions.
- Bake 30 minutes.
DEEP-DISH FRITO PIE
Three words: fancy Frito® pie. We love eating the classic out of the bag (who doesn't?) but this deep-dish version is packed with Frito® flavor -- in the crust, chili and topping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
- Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
- Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
- Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.
FRITO CHILI PIE
I like my chili thick and mild with just a bit of zing and I hate the taste of pre-packaged seasoning mix so here's my own chili recipe served my favorite way...scooped over a layer of fritos corn chips and topped with shredded cheddar cheese! This reminds me of childhood! Enjoy.
Provided by Singleangel
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine first 6 ingredients in a dutch oven or large pot.
- Cook until beef and sausage are browned and drain excess grease.
- Turn heat to medium and add remaining ingredients.
- Turn heat to medium low and simmer for 40 minutes.
- To Serve:.
- Pour a layer of Fritos onto a plate or into a bowl.
- Spoon chili over Fritos.
- Garnish with desired amount of shredded cheddar cheese.
Nutrition Facts : Calories 513, Fat 24.8, SaturatedFat 8.8, Cholesterol 79.4, Sodium 1609.4, Carbohydrate 44.8, Fiber 13.1, Sugar 12.1, Protein 31.2
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