DEEP-DISH FRITO PIE
Three words: fancy Frito® pie. We love eating the classic out of the bag (who doesn't?) but this deep-dish version is packed with Frito® flavor -- in the crust, chili and topping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
- Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
- Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
- Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.
AUNT SANDY'S "FRITO PIE"
My Aunt Sandy shared this recipe with me.
Provided by Brandy Bender
Categories Savory Pies
Time 25m
Number Of Ingredients 7
Steps:
- 1. Brown the ground beef in a skillet, Add the green enchilada, black olives and mushrooms to the ground beef and simmer until the sauce is bubbly.
- 2. Crush the Frito's into small pieces and layer half of the bag at the bottom of a pan (I used a glass pan) Pour the meat mixture on top of the layer of chips.
- 3. Spread the rest of the chips on top of the meat mixture and sprinkle the cheese on top. Bake the pie in the oven on 400 degrees until cheese is melted. Cut the "pie" into 8 squares and place a dollup of sour cream on top of each square. Enjoy!
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.
SANDY'S FRITO PIE
This recipe is so easy and delicious, I never have leftovers. Double the recipe for family gatherings. Fresh salsa is a must! Mild works great!
Provided by SBrazingto
Categories Casseroles
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
- Spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. Sprinkle remaining chips over beef.
- Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with Mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 576.7 calories, Carbohydrate 47.4 g, Cholesterol 68 mg, Fat 33.4 g, Fiber 6.1 g, Protein 25 g, SaturatedFat 12.5 g, Sodium 1655.1 mg, Sugar 6.7 g
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