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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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In 'Not Your Mother's Slow Cooker Recipes for Entertaining' by Beth Hensperger; Fond memories from childhood eating Frito pie. My kids love it, too. You must use regular Fritos. The larger ones are too big to eat easily with the chili on top and soften too quickly. The flavored Fritos compete with the flavors of the chili and regular tortilla chips will quickly get soggy. Ingredients:
2 lbs lean ground beef |
8 -10 garlic cloves, chopped |
2 -4 tablespoons new mexico chile powder |
4 teaspoons ground cumin |
2 (28 ounce) cans chopped tomatoes, undrained |
2 (16 ounce) cans pinto beans, rinsed and drained |
salt |
fresh ground black pepper |
2 (12 ounce) bags fritos corn chips |
1 lb cheddar cheese, shredded (i prefer sharp) |
1 large white onion, chopped (optional) |
Directions:
1. Heat a medium nonstick skillet over medium heat; add ground beef and garlic; cook until there is no pink, using a wooden spoon or spatula to break up the meat.
2. Drain the meat and place in the slow cooker.
3. Add the ground chile, cumin, tomatoes with juice, and pinto beans; stir well to combine.
4. Cover and cook on LOW for 4-5 hours.
5. Season with salt and pepper to taste.
6. To serve, place a handful of Fritos on a dinner plate.
7. Top with a ladleful of chili and come shredded cheese.
8. Garnish with chopped onion, if desired.
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