Squat Corn Aka Skillet Fritos Food

BEEF TACO FRITO SKILLET

Steps:

• Cook beef in a large skillet with onion till done.
• Drain well.
• Return meat to skillet and add everything except the cheese and fritos and heat till hot.
• When meat mixture is hot again add the fritos.
• When serving top each portion with cheese and your favorite taco toppings.
• Variation #1 Creamy Mexican Style.
• Stir in 1/2 cup sour cream with the soup, omit the fritos and add torn flour tortillas.
• Variation #2 Ranchero Style.
• Omit the fritos and add torn corn tortillas or broken taco shells.
• If you bake this; heat oven to 350.
• Bake for 20 minutes or till hot, shut oven off.
• Top with cheese and and place back in oven long enough for cheese to melt.

CHEESY CHICKEN FRITO BAKE

Steps:

• Dice chicken, cook in a skillet with margarine, salt and pepper, set aside.
• Mix chiles and soup together.
• Put an even layer of Fritos on the bottom of a casserole dish (I usually use a 2qt).
• Layer on top of the fritos as follows:.
• cooked chicken, soup/chile mix, tomatoes, cheese.
• Bake at 350 until heated through, and cheese is bubbly.
• Serve with sour cream.

CORN ZUCCHINI SKILLET

Steps:

• Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
• Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
• Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.

BEEF TACO FRITO SKILLET

Steps:

• Cook beef in a large skillet with onion till done.
• Drain well.
• Return meat to skillet and add everything except the cheese and fritos and heat till hot.
• When meat mixture is hot again add the fritos.
• When serving top each portion with cheese and your favorite taco toppings.
• Variation #1 Creamy Mexican Style.
• Stir in 1/2 cup sour cream with the soup, omit the fritos and add torn flour tortillas.
• Variation #2 Ranchero Style.
• Omit the fritos and add torn corn tortillas or broken taco shells.
• If you bake this; heat oven to 350.
• Bake for 20 minutes or till hot, shut oven off.
• Top with cheese and and place back in oven long enough for cheese to melt.

FRITO CASSEROLE

Steps:

• In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
• Add the soup, corn, and chiles; stir to mix well.
• Season with salt and pepper to taste, if desired.
• In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
• Top with cheese.
• Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.