Frito Pie
You can easily increase the number of servings in this recipe by adding another can of pinto beans or serving it over a large helping of Fritos. Choose mild, medium, or sharp Cheddar according to your preference.
INGREDIENTS | SERVES 12
- 3 cups lean ground beef
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, peeled and diced
- 2½ teaspoons garlic powder
- 3 tablespoons chili powder
- 4 teaspoons ground cumin
- Salt and freshly ground black pepper, to taste
- 2 (28-ounce) cans diced tomatoes
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (12-ounce) bag Fritos original corn chips
- 4 cups (1 pound) Cheddar cheese, grated
- Optional: Green onions, diced
Brown the ground beef in a large nonstick skillet over medium heat, breaking apart the meat as you do so. Remove and discard any fat rendered from the meat.
Stir in the oil and onion, garlic powder, chili powder, cumin, salt, and pepper; sauté for 5 minutes or until the onion is transparent. Transfer the ground beef mixture to the slow cooker.
Stir in the tomatoes and pinto beans. Cover and cook on low for 5 to 8 hours. (When you taste the chili for seasoning, keep in mind that it'll be served over salty corn chips.)
To serve, place a (1-ounce or more) handful of Fritos on each plate. Ladle the chili over the Fritos. Top with grated cheese and diced green onion if desired.
Restaurant-Style Taco Pie
For each serving, tear open (on the side, not the top) an individual serving–sized (1-ounce) bag of Fritos and place it flat on a serving plate. Ladle the chili into the bag and over the corn chips.
