Frito Pie
Frito Pie takes roughly 55 minutes from beginning to end. This gluten free and dairy free recipe serves 8 and costs $2.31 per serving. One portion of this dish contains about 30g of protein, 45g of fat, and a total of 669 calories. This recipe from Cook Like a Champion Blog requires bay leaves, chili powder, freshly cheese, and kosher salt. 6 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. If you like this recipe, you might also like recipes such as Frito Pie – Oh My! Your Basic Frito Pie, Frito Pie: How to Make the Original Chili Pie, and Frito Pie.
Servings: 8
Cooking duration: 55 minutes
Ingredients:
2 bay leaves
1½ cups water or beef broth
2 tablespoons freshly ground black pepper
1 28-ounce can crushed tomatoes
1½ teaspoons cayenne pepper
2 tablespoons chili powder
1 10.5-ounce bag Fritos-brand corn chips
6 cloves garlic, minced
1¼ tablespoons garlic powder
2 ½ pounds ground beef
2 tablespoons ground cumin
Kosher salt, to taste
3 tablespoons olive oil
2 tablespoons dried oregano
1 tablespoon paprika
1 medium yellow onion, diced
Freshly shredded cheese, sour cream, sliced jalapeños, minced red onion, sliced green onions and finely chopped cilantro, for serving
Equipment:
dutch oven
colander
stove
pot
bowl
ladle
Cooking instruction summary:
Add the beef to a large pot or Dutch oven set over medium-high heat, working in batches if needed. Cook, stirring until browned, about 10 minutes. Drain in a colander and return the pot to the stove. Heat the oil, then add the onion. Cook, stirring frequently, until the onion is browned and starting to caramelize, 12-15 minutes. Add garlic and cook for an additional 1-2 minutes, until the garlic is fragrant and slightly softened. Add salt, cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves. Stir until the mixture is fragrant and smooth, about 1 minute. Add reserved beef, water or beef broth and tomatoes and bring mixture to a boil. Reduce heat to medium-low and cook, stirring occasionally, until the chili has thickened to your liking. Add additional water or beef broth as needed to thin the chili to your desired consistency. To serve, place chips in serving bowls and ladle chili over the top. Sprinkle on the cheese and top with other garnishes, if desired.
Step by step:
1. Add the beef to a large pot or Dutch oven set over medium-high heat, working in batches if needed. Cook, stirring until browned, about 10 minutes.
2. Drain in a colander and return the pot to the stove.
3. Heat the oil, then add the onion. Cook, stirring frequently, until the onion is browned and starting to caramelize, 12-15 minutes.
4. Add garlic and cook for an additional 1-2 minutes, until the garlic is fragrant and slightly softened.
5. Add salt, cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves. Stir until the mixture is fragrant and smooth, about 1 minute.
6. Add reserved beef, water or beef broth and tomatoes and bring mixture to a boil. Reduce heat to medium-low and cook, stirring occasionally, until the chili has thickened to your liking.
7. Add additional water or beef broth as needed to thin the chili to your desired consistency. To serve, place chips in serving bowls and ladle chili over the top. Sprinkle on the cheese and top with other garnishes, if desired.
Nutrition Information:
covered percent of daily need
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