FRITO JUNK
This is an old family favorite, given to me by my sister in law over 30 years ago. The salsa is my go to recipe.
Provided by Gini loves to cook
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Brown ground beef, add onion, rice, chili powder, salt & pepper. Stir in tomato sauce and water, bring to a boil. Cover and simmer for 40 minutes or until rice is cooked and liquid is absorbed.
- Salsa- place all ingredients in blender and blend until smooth.
- To assemble - place a handful of Fritos on the plate, top with ground beef mixture, cheese, lettuce, tomatoes, avocado, olives and salsa.
Nutrition Facts : Calories 743.1, Fat 39.1, SaturatedFat 9.5, Cholesterol 77.1, Sodium 840.6, Carbohydrate 71.6, Fiber 8.1, Sugar 7.7, Protein 29.4
HOMEMADE FRITOS
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
Provided by Jennifer Steinhauer
Categories quick, side dish
Time 30m
Yield 2 to 4 snack-size servings
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about 3/4 cup water to a boil.
- In a small bowl, whisk together the cornmeal and salt. Add 1/3 cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
- Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick. Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.
- Set aside a plate lined with a paper towel. Fill a small skillet with about 1.5 inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 66 milligrams, Sugar 0 grams
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