Best Sunset Magazines Frito Pie Recipes

SUNSET MAGAZINE'S FRITO PIE

Sunset Magazine's Frito Pie image

From the May 2002 issue of Sunset Magazine. We don't make this recipe often because it's rich, greasy, salty and fattening. Tradition dictates that you eat this right out of an individual sized Frito bag. I prefer to layer the ingredients into a Fiestaware chili bowl and then pay my respect to the Frito gods. Try with a dollop of sour cream.

Provided by COOKGIRl

Categories < 30 Mins

Time 26m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs lean ground beef (7% fat)
1 tablespoon garlic powder
1 teaspoon salt
2 tablespoons all-purpose flour
1 (15 ounce) can black beans, rinsed and drained (I prefer kidney beans)
3 tablespoons ground dried New Mexico chiles or 3 tablespoons regular chili powder
4 1/2 cups Frito corn chips (15 ounce bag)
6 tablespoons finely diced white onions
1 1/2 cups shredded good quality cheddar cheese
2 cups finely shredded iceberg lettuce or 2 cups lettuce
3/4 cup diced fresh tomato
sour cream
green onion
black olives
jalapeno

Steps:

In a pan over medium-high heat, stir ground beef, garlic powder and 1 teaspoon salt until beef is crumbly and well browned, 6 to 8 minutes.
With a large slotted spoon, push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
Stir flour into liquid until well blended, then mix with beef mixture.
Add 2 cups water, black beans (or kidney beans) if using, and dried chilies; stir until mixture boils and thickens, about 8 minutes.
Spread about 1/3 cup of Fritos in each of six individual sized bowls and sprinkle chopped onion equally on top.
Divide chili equally among the bowls and top with cheese, lettuce and tomato.
Add more salt to taste if desired.
NOTE: For large party gatherings, I usually triple the recipe and prepare this buffet style for each person to "build your own" Frito Pie. For diehards, you must have sliced fresh jalapenos as a garnish, too!

FRITO PIE

Frito Pie image

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

Ingredients

1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-1/4 ounces) Frito corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

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.