EZ BAKED FRITO PIE
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.
Provided by Mark H.
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
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.
BAKED FRITO PIE
Make and share this Baked Frito Pie recipe from Food.com.
Provided by jillcomeau
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9x13 baking dish.
- Preheat oven to 350 degrees.
- Brown ground beef with onion. Drain.
- Mix 1/2 of tomato sauce with taco seasoning and add to beef.
- Place beef mixture in the baking dish.
- Combine remaining tomato sauce with the refried beans.
- Carefully spread over beef mixture.
- Bake for 25 minutes.
- Sprinkle cheese over top and bake an addt'l 5 minutes.
- Serve with corn chips.
Nutrition Facts : Calories 487.9, Fat 30.6, SaturatedFat 15, Cholesterol 122.3, Sodium 895.2, Carbohydrate 17.4, Fiber 4.9, Sugar 3.7, Protein 35.4
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.
FRITO PIE LOADED BAKED POTATO
For those unfamiliar, Frito Pie is a Texas tradition that sees a bed of Frito corn chips topped with chili, cheese and onions. It's salty. It's cheesy. It's amazing. And I feel it deserves a graduation from the bar counter to the dinner table.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F. Rub the skins of the potatoes with about 2 tablespoons of oil and season with salt and pepper. Arrange the potatoes on a baking sheet and bake until tender, about 1 hour. Remove the baked potatoes from the oven and let rest until cool enough to handle, about 10 minutes. While the potatoes are baking, place a heavy-bottom pot over medium-high heat with the remaining 2 tablespoons of oil. Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining to the pot along with the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes. Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer. Reduce the heat to medium-low, season with salt and pepper, and simmer the chili until thickened, about 15 minutes. Reserve warm.
- When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact. Ladle about 2 cups of the prepared chili into the bowl with the potatoes and mash them to combine. Scoop the loaded filling back into the potato skins. Garnish the potatoes with the cheese, chips and reserved onions. Serve warm.
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.
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 BAKED POTATO
This is a spicy meal meant for singles or couples. It's delicious and a great comfort food! Even though it involves a baked potato, this is not a side dish - it's a full meal. Thanks to Bakers Brothers Deli for the inspiration! For me, this is way too much food, so I usually eat half of it for one meal and half later.
Provided by Starvin Single
Categories One Dish Meal
Time 40m
Yield 1 potato, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In the microwave or oven, bake the large potato (leave the skin on before and after cooking).
- While baking the potato, heat the chili on the stove top or in the microwave.
- After cooking the potato until tender, chunk it with a fork removing any brown spots while adding in the butter.
- Sprinkle the potato with cheese and pour on some of the heated chili. If necessary, heat the smothered potato in the microwave for 30 seconds or so.
- Mix in the crushed Fritos and top with sour cream, jalapenos, and Tabasco sauce, all to taste.
- Mix well, eat well, and tell your vegetarian friends and cardiologist that you'll die happy.
Nutrition Facts : Calories 896.3, Fat 34.6, SaturatedFat 17, Cholesterol 107, Sodium 2564.1, Carbohydrate 116.9, Fiber 27, Sugar 8.3, Protein 39.4
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.
EASY NO BAKE FRITO PIE
This is a very simple recipe and takes no time at all. My husband likes to take the leftovers to work the next day.
Provided by shauney
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown the beef and then drain.
- Add the kidney beans, tomatoes, salt, and pepper
- Let it simmer for five minuets
- Put Frito's into individual bowls
- Spoon the meat mixture on top of the Frito's.
- Add cheese.
Nutrition Facts : Calories 446.5, Fat 24.7, SaturatedFat 11.1, Cholesterol 95.2, Sodium 1663, Carbohydrate 22.7, Fiber 5, Sugar 2.1, Protein 33.3
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