FRITO PIE CHILI RECIPES

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BEST FRITO CHILI PIE RECIPE - HOW TO MAKE FRITO CHILI PIE



Best Frito Chili Pie Recipe - How to Make Frito Chili Pie image

Fritos, chili, and grated cheddar cheese is a super quick meal that's also perfect for football season.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 15

2 lb.

ground chuck

3

cloves garlic, minced (optional)

1

can (12-14 ounce size) tomato sauce

1

can (10-ounce) Ro-tel (diced tomatoes and chilies)

1/2 tsp.

salt

1 tsp.

ground oregano

1 tbsp.

ground cumin

2 tbsp.

chili powder (more to taste)

1

can (14-ounce) kidney beans, drained and rinsed

1

can (14-ounce) pinto beans, drained and rinsed

1/4 c.

masa (corn flour) or regular corn meal

1/2 c.

warm water

Individual bags of Fritos

Grated sharp cheddar cheese

Diced red onion (optional)

Steps:

  • Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

FRITO PIE RECIPE | SOUTHERN LIVING



Frito Pie Recipe | Southern Living image

To keep the chips from getting soggy, ladle the chili over the chips just before serving.

Provided by Southern Living

Total Time 15 minutes

Yield Serves 8

Number Of Ingredients 5

8 cups corn chips
8 cups West Texas Chili
2 cups (8 oz.) shredded sharp Cheddar cheese
½ cup diced white onion
Toppings: sour cream, sliced fresh jalapeño peppers

Steps:

  • Place 1 cup corn chips into each of 8 bowls. Ladle 1 cup West Texas Chili on top of corn chips in each bowl. Sprinkle each with ¼ cup Cheddar cheese and 1 tablespoon diced onion. Top with desired toppings.

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I got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. We've since moved back to South Carolina, but we still crave New Mexican dishes.This is one of my go-to favorites.—Janet Scoggins, North Augusta, South Carolina
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