Debbies Frito Pie Recipes

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DEBBIE'S FRITO® PIE

I love this recipe because it can be prepared ahead and frozen. Thaw time is minimal. A great dish for game day or surprise company. I really love this dish because it is so simple to make, yet it tastes fabulous. It freezes well, so when you have time on your hands, you can make a couple up and freeze them. Then when you are harried or just plain tired, just pop it in the oven and have a wonderful meal. It is also well within anyone's budget. Some like it better the second time around. Any kind of salad goes well with it.

Provided by Debbie's Goodies

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 5



Debbie's Frito® Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread corn chips in a 9x13-inch baking dish. Sprinkle olives evenly over chips.
  • Mix chili with water in a large bowl; pour mixture over olives and corn chips. Top chili with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts : Calories 1007.3 calories, Carbohydrate 61.8 g, Cholesterol 134.8 mg, Fat 68.3 g, Fiber 7.2 g, Protein 40.9 g, SaturatedFat 28.5 g, Sodium 2074.7 mg, Sugar 3 g

1 (22 ounce) package corn chips (such as Fritos®)
1 (15 ounce) can sliced black olives, drained
1 cup water
2 (15 ounce) cans chili without beans (such as Hormel®)
1 (32 ounce) bag shredded Cheddar cheese

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



Deep-Dish Frito Pie image

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.

6 ounces Fritos® (4 1/2 cups), plus more for serving
1 cup all-purpose flour (see Cook's Note)
1 large egg, lightly beaten
8 ounces sharp Cheddar, shredded
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 pound ground beef (80/20)
4 cloves garlic, finely chopped
1 red bell pepper, stemmed and seeded, chopped
1/2 medium onion, chopped
1/4 cup chili powder
1 tablespoon tomato paste
1 teaspoon ground cumin
1 cup low-sodium chicken broth
1 tablespoon cornstarch
For Serving: Sour cream, guacamole, pico de gallo, shredded iceberg lettuce, pickled jalapeno slices, chopped onion and fresh cilantro leaves

FRITO PIE

Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here's my easy take on this crunchy classic. -Jan Moon, Alamogordo, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7



Frito Pie image

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

Nutrition Facts : Calories 731 calories, Fat 41g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1733mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-1/4 ounces) Frito corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

FRITOS PIE

This is a recipe a buddy in the Air Force made for me. It was easy, cheap, and everyone loved it. Hope you will also!!

Provided by Curtis

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7



Fritos Pie image

Steps:

  • Prepare ground beef according to taco mix.
  • Heat oven to 325°F.
  • Line bottom of 8x8-inch casserole dish with corn chips.
  • Put ground beef mixture on corn chips.
  • Spread cheese till well covered.
  • Heat in oven till cheese is melted.
  • Put your sour cream, lettuce, and picante sauce as needed.

Nutrition Facts : Calories 829.5, Fat 55.4, SaturatedFat 21.1, Cholesterol 136.4, Sodium 851.4, Carbohydrate 44.3, Fiber 3.7, Sugar 1.1, Protein 39.3

1 (9 3/4 ounce) bag corn chips or 1 (9 3/4 ounce) bag barbecue corn chips
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
sour cream
shredded lettuce
picante sauce
2 cups cheddar cheese or 2 cups four-cheese Mexican blend cheese

DEBBIES FRENCH COCONUT PIE

Make and share this Debbies French Coconut Pie recipe from Food.com.

Provided by debbies dishes

Categories     Pie

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8



Debbies French Coconut Pie image

Steps:

  • Preheat oven 350 degrees.
  • Cream butter and sugar.
  • Add one egg at a time, beating BY HAND after each.
  • Add milk and flavorings. Add coconut and mix well.
  • Pour into pie shell.
  • Bake 30 to 40 minutes until set.
  • Do Not Refrigerate.

Nutrition Facts : Calories 493.8, Fat 30, SaturatedFat 16.7, Cholesterol 128.9, Sodium 260.6, Carbohydrate 51.6, Fiber 3.4, Sugar 34.7, Protein 6.7

1/4 cup butter
1 cup sugar
1 teaspoon vanilla
1 teaspoon coconut flavoring
3 eggs, large
1 cup coconut, flaked
1/2 cup milk
1 pie shell, unbaked

DEBBIES COCONUT CREAM PIE

Make and share this Debbies Coconut Cream Pie recipe from Food.com.

Provided by debbies dishes

Categories     Dessert

Time 28m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14



Debbies Coconut Cream Pie image

Steps:

  • Preheat oven 400 degrees.
  • Bake pie crust for 8 minutes. Let cool.
  • Combine sugar, flour, salt and milk in saucepan.
  • Cook and stir over medium heat until mixture boils. Boil 2 more minutes. Remove from heat. Temper egg yolks into mixture. Cook over low heat 2 to 3 more minutes.
  • Remove from heat. Stir in butter, vanilla and coconut.
  • Cover with plastic wrap and let cool.
  • Pour into baked pie shell.
  • Beat egg whites and cream of tartar until fluffy. Add sugar and vanilla. Beat until stiff peaks.
  • Spoon on top of custard.
  • Sprinkle with toasted coconut.
  • Bake 400 degrees until lightly brown, about 8 minutes
  • Chill.

Nutrition Facts : Calories 478.6, Fat 27.6, SaturatedFat 17.2, Cholesterol 112, Sodium 332.8, Carbohydrate 52.2, Fiber 2.3, Sugar 33.2, Protein 7.3

3/4 cup white sugar
1/2 cup all-purpose flour
3 cups half-and-half (or milk)
1/2 teaspoon salt
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 cup coconut, flaked
1 tablespoon coconut, toasted
1 pie crust, 9-inch deep dish
3 egg whites
1/4 teaspoon cream of tartar
8 tablespoons sugar
1/2 teaspoon vanilla

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