Frito Pie [RECIPE]
March 31, 2016 Leave a comment
As a kid, Frito Pie was always one of my favorite school lunches. It was crunchy, cheesy and simply good, filling grub. But one of the things I didn’t like about it is that sometimes it was a little too oily, which wasn’t a good thing for a teenager worried about his complexion. Now I’ve replaced half the meat with ground turkey, added more seasoning for a deeper flavor profile, and even thrown in a bit of corn meal for extra creaminess. I hope you like this grown-up version as much as I do!
PREP TIME: 5 minutes
COOK TIME: 1 hour
- 1 pound ground turkey
- 1 pound ground chuck
- 4 cloves garlic, minced
- 1 15-ounce can tomato sauce
- 1 10-ounce can diced tomatoes and green chilies
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground Mexican oregano
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- 1 14-ounce can dark red kidney beans, drained and rinsed
- 1 14-ounce can pinto beans, drained and rinsed
- 1/4 cup yellow corn meal
- 1/2 cup warm water
- 1 bag of Fritos (or any other brand of corn chips will work)
- 1/2 medium red onion, diced
- In a Dutch oven, brown ground turkey and ground chuck over medium-high heat, stirring frequently, until meat is cooked through and crumbled into small pieces; drain. Return meat to pan and add garlic, stir; cook for 1 minute. Add tomato sauce, diced tomatoes and green chilies, salt, oregano, cumin, and chili powder. Cover and reduce heat to low; simmer for 30 minutes.
- Add beans. Stir to combine, cover and simmer for 20 minutes.
- Mix corn meal with water, then add to chili. Stir to ombine and simmer for 10 more minutes. Set aside.
- Place handful of Fritos in a bowl, top with chili, cheese and red onion; serve immediately. So tasty!
YIELDS: 8 servings
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