FRITO SALAD
I got this recipe years ago from our church bulletin. It's a great summer barbecue salad or an excellent side dish for any occasion. Very quick and easy! Cooking time is marinating time.
Provided by TotallyTiff
Categories Potluck
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain Ranch Style Beans well and pour in large mixing bowl.
- Add diced onion, tomatoes, bell pepper, cheese and Catalina, mix well.
- Let mixture marinate in refrigerator for several hours. When you are ready to serve, add Fritos and mix well.
Nutrition Facts : Calories 1098.7, Fat 87.9, SaturatedFat 20.7, Cholesterol 59.5, Sodium 1696.8, Carbohydrate 63.5, Fiber 4.7, Sugar 21.8, Protein 19.7
FRITO PIE
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
SUNSET MAGAZINE'S FRITO PIE
From the May 2002 issue of Sunset Magazine. We don't make this recipe often because it's rich, greasy, salty and fattening. Tradition dictates that you eat this right out of an individual sized Frito bag. I prefer to layer the ingredients into a Fiestaware chili bowl and then pay my respect to the Frito gods. Try with a dollop of sour cream.
Provided by COOKGIRl
Categories < 30 Mins
Time 26m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a pan over medium-high heat, stir ground beef, garlic powder and 1 teaspoon salt until beef is crumbly and well browned, 6 to 8 minutes.
- With a large slotted spoon, push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
- Stir flour into liquid until well blended, then mix with beef mixture.
- Add 2 cups water, black beans (or kidney beans) if using, and dried chilies; stir until mixture boils and thickens, about 8 minutes.
- Spread about 1/3 cup of Fritos in each of six individual sized bowls and sprinkle chopped onion equally on top.
- Divide chili equally among the bowls and top with cheese, lettuce and tomato.
- Add more salt to taste if desired.
- NOTE: For large party gatherings, I usually triple the recipe and prepare this buffet style for each person to "build your own" Frito Pie. For diehards, you must have sliced fresh jalapenos as a garnish, too!
FRITOS™ PIE CASSEROLE
Crunchy, cheesy and made extra easy with always-on-hand staples like ground beef, onion and black beans-this weeknight casserole will have everyone asking for seconds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
- Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
- Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.
Nutrition Facts : Calories 540, Carbohydrate 35 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 1/2 g
FRITOS® PIE
Always had this growing up and loved it! Simple, fast, and cheap! Yields enough for leftovers for days!
Provided by arjones2009
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix onion and green bell pepper into ground beef.
- Mix tomato sauce, diced tomatoes with green chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture; bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes.
- Layer corn chips and hamburger mixture into serving bowls and top with Cheddar cheese.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 43.5 g, Cholesterol 42.2 mg, Fat 22.2 g, Fiber 10.6 g, Protein 21.4 g, SaturatedFat 6.6 g, Sodium 1562.3 mg, Sugar 8.4 g
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
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.
SHEET PAN FRITO PIE
A classic Frito pie is served right out of the bag but this family-size version is assembled on a baking sheet for easy serving. A quick stove-top chili is spooned over the chips and topped with sharp Cheddar, then broiled until nicely gooey. Even better, the homemade chili comes together in the time it takes to prepare your favorite toppings.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large, deep skillet, heat the olive oil over medium heat. Add three-fourths of the onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the jalapeño and garlic and cook, stirring occasionally, until the onion is softened and the vegetables are just starting to brown, about 5 minutes.
- Add the beef and a generous pinch of salt to the skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher, until cooked through, 6 to 8 minutes. Add the tomato paste, chili powder and cumin and cook until fragrant and the meat is coated, 1 to 2 minutes. Add the strained tomatoes, chicken broth and beans. Bring to a simmer, then stir in the beans and simmer over medium-low heat until thickened, 10 to 15 minutes; season with salt and pepper.
- While the chili simmers, shred the cheese and prepare your desired toppings.
- Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Spread the Fritos on a large rimmed baking sheet. Spoon the chili evenly over the chips, then sprinkle the cheese on top. Broil for 1 to 3 minutes, until the cheese is bubbling. Top with the remaining diced onion and your choice of toppings.
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