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.
FRITOS™ PIE CASSEROLE
Crunchy, cheesy and made extra easy with always-on-hand staples like ground beef, onion and black beans-this weeknight casserole will have everyone asking for seconds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
- Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
- Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.
Nutrition Facts : Calories 540, Carbohydrate 35 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 1/2 g
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 SALAD
I got this recipe years ago from our church bulletin. It's a great summer barbecue salad or an excellent side dish for any occasion. Very quick and easy! Cooking time is marinating time.
Provided by TotallyTiff
Categories Potluck
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain Ranch Style Beans well and pour in large mixing bowl.
- Add diced onion, tomatoes, bell pepper, cheese and Catalina, mix well.
- Let mixture marinate in refrigerator for several hours. When you are ready to serve, add Fritos and mix well.
Nutrition Facts : Calories 1098.7, Fat 87.9, SaturatedFat 20.7, Cholesterol 59.5, Sodium 1696.8, Carbohydrate 63.5, Fiber 4.7, Sugar 21.8, Protein 19.7
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