Sunset Magazine's Frito Pie |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. With a large slotted spoon, push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
3. Stir flour into liquid until well blended, then mix with beef mixture.
4. Add 2 cups water, black beans (or kidney beans) if using, and dried chilies; stir until mixture boils and thickens, about 8 minutes.
5. Spread about 1/3 cup of Fritos in each of six individual sized bowls and sprinkle chopped onion equally on top.
6. Divide chili equally among the bowls and top with cheese, lettuce and tomato.
7. Add more salt to taste if desired.
8. 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!
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