Homemade Chili Cheese Fritos Food

FRITO CHILI CASSEROLE

Steps:

• Preheat oven to 350-degrees. Gather ingredients.
• In a large skillet, cook ground beef and onions until cooked through and onions become transparent. Discard grease if needed.
• Stir in chiles, olives, chili, chili beans, corn, salsa, and taco seasoning. Bring to a simmer for about 10 minutes, stirring often.
• Crush Fritos and spread half of them evenly in a 9x13 deep baking dish. Add chili mixture and top with remaining crushed Fritos.
• Bake for 25 minutes. Add cheese and bake an additional 10 minutes or until cheese is melted.

BEST CHILI CHEESE FRITO PIE

Steps:

• Season 70/30 ground beef with seasoning salt, garlic, black pepper, cumin and chili powder. Brown.
• Add in crushed tomatoes, onions, cilantro, tomato sauce and water.
• Let everything simmer for about 20 minutes.
• Place the Frito Lay Chips at the bottom of a casserole dish.
• Pour the homemade chili over the chips.
• Top the chili with cheese. (I like to use a combination of cheddar and mozzarella cheese but mainly cheddar.)
• To add more color and flavor, add diced tomatoes and green onions on top of the cheese (optional).

HOMEMADE CHILI CHEESE FRITOS

Steps:

• 1. Whisk together corn meal and salt in a bowl.
• 2. Microwave water until it is boiling (about 1 minute 10 seconds) and whisk into the cornmeal mixture. Add oil and whisk until smooth.
• 3. Spray a sheet of wax paper with cooking spray and scrape batter into middle. Spray another sheet of waxed paper and place sprayed-side down onto batter. Roll out with a rolling pin until batter is about the size of a cookie sheet and of even consistency.
• 4. Peel off top sheet of waxed paper and use a pizza cutter or knife to score batter into rectangles. Bake at 375 for about 8-10 minutes or until chips are set but not yet browned. If you want your chips baked, keep baking until golden brown and then break apart and skip frying (I think frying makes them taste better, but they are good either way).
• 5. Heat oil to 375 degrees. Divide chips into 2 batches and fry for about 2 minutes or until golden brown. Allow to cool.
• 6. Dump chips into a plastic storage bag and spray with cooking spray. Sprinkle in the chili powder, garlic powder, and onion powder and toss to coat. Add extra salt if desired (I think these are salty enough without added salt).

FRITO CHILI PIE

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!

BAKED CHILI CHEESE FRITOS

Steps:

• Preheat oven to 380 degrees F (193 C).
• Add all spices and seasonings to a large bowl and whisk until well combined. Set aside.
• Using a knife or pizza cutter, cut your tortillas into equal strips (see photo).
• Transfer to baking sheet and toss in oil until well coated. Spread in an even layer.
• Bake for 12-15 minutes (tossing at the halfway point to ensure even baking), or until golden brown and crispy. Watch out, they'll burn quickly past the 14- to 15-minute mark.
• Once removed from the oven, immediately add tortilla strips to the seasoning mix and toss to coat. If they appear to have dried in the oven while baking, you can spritz them with a little oil so the seasonings stick better.
• Transfer to a serving bowl or plate with a slotted spatula to shake off excess seasoning. You'll likely have extra seasoning, which you can store for later use if desired.
• Serve immediately with chili, soup or dips. Store leftovers in a storage bag or Tupperware at room temp for up to a couple of days, though best when fresh.

CHILI CHEESE FRITO CORN SALAD

Steps:

• In a bowl combine; corn, cheese, mayonnaise, green pepper, and onion.
• Chill for at least 2 hours or overnight.
• Right before serving, crush chips and stir into "salad".

FRITO'S CHILI CHEESE WRAP, SONIC COPYCAT

Steps:

• Mix Fritos with chili, place 1/4 of chili mixture in the middle of the flour burrito shell.
• Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste.
• Fold one side of shell halfway on top of chili.
• Fold each side over each other.
• The bottom should be tucked in and filling will be seen from the top of wrapped shell.
• Pop into the micro wave 15- 20 seconds.
• Serve immediately and enjoy.

GAME DAY FRITO CHILI CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F.
• In a 10 inch cast iron pan or oven safe skillet add the beef and brown until no longer pink.
• Drain the grease from the meat and add the tomato paste, diced tomatoes, kidney beans, pepper, paprika, chili powder, cumin, and salt.
• Bring to a simmer and add some crushed Frito chips.
• Top with the grated Pepper Jack and Vermont Cheddar Cheese.
• Transfer the pan to the oven and bake for about 25 minutes and the cheese is hot and bubbling.
• Garnish with extra Frito chips, green onions, and cilantro.
• Serve at once with tortilla chips.

CHILI CHEESE FRITO PIE

Steps:

• Preheat oven to 350°F. Spray a 2 1/2 quart baking dish or an 12 x 8 inch baking dish with cooking spray.
• Pour 1/2 of the fritos over the bottom of the dish. Sprinkle with 1/3 of the shredded cheese.
• On the stove top in a large skillet, saute diced onion and pepper in a couple of drizzles of olive oil. Cook over medium-high heat until the vegetables begin to soften and brown. Add the minced garlic and saute for 1 minute.
• Add ground beef cooking until no pink remains. Season with 1/4 tsp each seasoned salt and black pepper OR to your taste.
• Drain excess fat from skillet. To the beef, add Worcestershire sauce, tomato sauce, Rotel tomatoes, kidney beans and taco seasoning. [See Cook's note for DIY spices] Mix well, and simmer over medium heat for 10 minutes. Remove from the heat and mix in chopped cilantro.
• Pour evenly over the fritos in the baking dish. Sprinkle 1/3 of the cheese on top.
• Top with the remaining fritos and shredded cheese.
• Bake for 25-30 minutes until bubbly around the edge.
• Garnish with chopped green onion and serve topped with a dollop of sour cream, if desired.

CROCKPOT FRITO CHILI PIE

Steps:

• Brown the ground beef with the chopped onion in a medium skillet over medium-high heat. Drain grease from meat if necessary.
• Pour ground beef mixture into the slow cooker. Add the tomato sauce, diced tomatoes, beans, and seasonings to the crockpot. Stir. Cook on low for 6-8 hours or high for 4-5 hours.
• Right before serving, stir one cup of the cheese into the chili. Top with remaining cheese and Fritos.
• Serve with more chips, sour cream, letttuce, tomato as desired.

CHILI CHEESE FRIES

Steps:

• Prepare french fries as directed on the package.
• Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
• Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.

SONIC FRITO CHILI CHEESE WRAP

Steps:

• Heat the chili until it is warm.
• Warm the tortillas in the microwave to make them pliable. If they are stale, you can sprinkle a little water on them to help freshen them up.
• Place 1/2 cup Fritos on each tortilla.
• Add a ladle of chili and sprinkle on the red onions and cheddar cheese. Enjoy!
• Fold the tortilla over the filling like a burrito. Enjoy!

CHILI CHEESE FRITO BURRITOS

Steps:

• Preheat oven to 350.
• Heat chili and then add desired amount of cheese and onions.
• Stir until cheese is melted.
• scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomato or onions that you want, then roll up and place in a deep pan.
• Bake for approximately 10 minutes.

SHEET PAN FRITO PIE

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.

FRITO CHILI TACO BOWLS

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in taco seasoning mix, chili powder, canned tomatoes and beans.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered 12 to 15 minutes, stirring occasionally, until thick.
• Spoon chili into warm tortilla bowls; top with remaining ingredients

FRITO PIE RECIPE

Steps:

• Heat the oil in a large pot and add the ground beef, onion and peppers. Cook them down about 10 minutes, or until the beef is cooked through and the vegetables are softened.
• Add the garlic and cook another minute, stirring.
• If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
• Add the remaining ingredients and give it all a good stir.
• Reduce the heat and cook the chili on low for at least 30 minutes to let the flavors develop, stirring every now and then. I usually simmer 1 hour. Adjust for seasonings if you wish.