No need to go to the County Fair for THIS Frito Pie! Though I do admit, it's kinda neat eating chili and chips right out of the bag. Have you ever had it served that way before? I highly recommend it! This is one of those dishes that has been around for as long as I can remember. And no doubt we all have our own version of it.
I am still in the process of putting together my easy weeknight menu. (As mentioned in a previous post.) Not that I mind heavy cooking. But Summer is coming. And seriously...who wants to spend an hour making dinner when they could be sitting by the pool or laying on the sand? (not me) That's what Fall and Winter is for!
Because of it's simplicity, and absolute deliciousness, this dish will be on heavy rotation in my house this Summer. It's ingredients are also quite versatile; make sure to read my notes at the end of this post for an alternate serving idea that my family really loves during the colder months. Enjoy!
1 Lb ground sirloin
1 medium size onion, chopped
2 - 4 garlic cloves, minced
1 tsp chili powder
1/2 tsp ground cumin
1 - 2 tsp salt
1 tsp black pepper
2 Tbs tomato paste
1 10 oz can diced tomatoes and green chiles
1 cup beef broth
Fritos (can use any kind of corn chip)
cheddar cheese, freshly grated
green onions, sliced
black olives, sliced
Cook beef in a large skillet over med/high heat, about 5 minutes. Just until it starts to crumble and render some of it's fat. (I use a non-stick skillet. If using a regular skillet, add 1- 2 Tbs olive oil before adding meat.) Add onion and cook 5 more minutes, or until onion is tender. Add garlic and cook for another minute or so. Stir in chili powder, cumin, salt, and pepper. I like to add my salt 1 tsp at a time, and check it at the end to see if it needs more. Stir in tomato paste and mix it well with the beef. Add broth and can of tomatoes, bring to a boil. Reduce heat to med/low and let simmer for about 10 more minutes, stirring often. Remove skillet from heat. Serve in a dish over a handful or two of Fritos. Top with desired ingredients from garnish list.
LESLIE'S NOTES: I like to double this recipe so I can serve the leftovers as a topping on baked potatoes. My family loves it when we have "Baked Potato Bar Night." Just wrap and bake your potatoes as you normally do. Place your baked potatoes in a large bowl on the counter. And then have smaller bowls filled with various toppings to go on them. A "build your own" kind of thing. The Frito Pie mix goes perfect on top of a baked potato! Throw some sour cream and chives on there...WINNER! P.S. When I double the recipe, I double all ingredients EXCEPT the onion. And sometimes I like to spice it up with a pinch or two of red pepper flakes. So good!