EZ BAKED RECIPES

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EZ BAKED FRITO PIE RECIPE - FOOD.COM



EZ Baked Frito Pie Recipe - Food.com image

This is great for times when you don't want to cook, but still want a hot meal. My Dad has always made it, and over the years I have tweaked his recipe a bit. It is very easy to make, takes very little time, and the leftovers are great. It is a meal in itself, though I sometimes enjoy it with a couple of warm flour tortillas.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cans hormel chili (hot or mild, with or without beans)
1 small diced onion (optional)
sliced jalapeno (optional)
diced green chili (optional)
1 bag Fritos corn chips
3 cups shredded cheese

Steps:

  • Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove.
  • Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish.
  • Pour about half of the heated chili evenly over the bottom layer of Fritos.
  • Completely cover the chili layer with a thicker layer of Fritos.
  • Sprinkle about half the shredded cheese atop the Fritos.
  • Pour the remainder of the chili atop the Frito/cheese layer.
  • Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese.
  • Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted.
  • Allow to cool for about 5 minutes before serving.

Nutrition Facts : Calories 280.5, FatContent 20.7, SaturatedFatContent 13, CholesterolContent 54.2, SodiumContent 818.7, CarbohydrateContent 7, FiberContent 0, SugarContent 0, ProteinContent 16.7

BAKED CAULIFLOWER PIZZAIOLA RECIPE | BBC GOOD FOOD



Baked cauliflower pizzaiola recipe | BBC Good Food image

There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

1 large cauliflower, cut into 8 wedges
2 tbsp olive oil, plus 1 tbsp for roasting
600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size
6 unpeeled garlic cloves, bashed
small pack basil
½ small pack fresh oregano, or ½ tsp dried
pinch of chilli flakes
4 tbsp dry white wine
2 tbsp vegetarian Italian-style hard cheese
3 tbsp breadcrumbs
125g mozzarella (check the pack for a vegetarian brand), torn
crusty bread, to serve
green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
  • Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
  • Mix the vegetarian Italian-style hard cheese and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.

Nutrition Facts : Calories 358 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.8 milligram of sodium

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