Ah, Frito Pie … so kitschy … so guilt-inducing … so completely and totally irresistible. Frito Pie represents classic Americana casserole art at its best: crunchy corn chips, hearty chili, and toppings a-go-go, each serving personalized to suit each person at the table; meals just don’t get any better than that. I’ve reinvented traditional Lone Star Frito Pie here, pressing the crushed corn chips into a fluted tart form to create an elegant shell. Finish your ‘pie’ with some of the best chili around and a healthy dose of melted cheese, and no one will think twice about digging in to this comely casserole.
Chili gets a lot of its mojo from the toppings that go with it, like sour cream, Cheddar cheese, and salsa. This recipe takes it to a whole new level with adding a layer of Fritos to the mix on not the top of the bowl, but the bottom.
A Super Bowl party would not be complete without this favorite from Chef Dean Fearing, of Fearing’s Restaurant in Dallas, Texas. He creates individual Frito pies by topping a heap of freshly made tortilla chips with his classic Cos’ Chili, named for, and a favorite of, actor Bill Cosby. Serve this dish alongside Fearing's Tortilla Soup.
Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.
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. ground beef, crumble and brown 1 can diced tomatoes 1 can red, kidney or pinto beans 1 oz. Williams chili seasoning Simmer 10 minutes or longerChili may be topped with sour cream, shredded cheese, onions, hot chillies or ...