SHEET PAN FRITO PIE

Sheet Pan Frito Pie image

Provided by Justin Chapple

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
1 jalapeño, stemmed, seeded and minced
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound lean ground beef
1/4 cup tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 cup strained tomatoes
1 cup chicken broth
One 15-ounce can pink or pinto beans, rinsed and drained
4 ounces sharp yellow Cheddar
One 9 1/4-ounce bag Fritos corn chips
Sour cream
Diced tomatoes
Diced avocado
Cilantro leaves
Sliced jalapeños
Hot Sauce

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.