FRITO PIE RECIPE NEW MEXICO RECIPES

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FRITO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Frito Pie Recipe: How to Make It - Taste of Home image

Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here’s my easy take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-1/4 ounces) Frito corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

Nutrition Facts : Calories 731 calories, FatContent 41g fat (14g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 1733mg sodium, CarbohydrateContent 54g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 34g protein.

BEST FRITO PIE RECIPE - HOW TO MAKE FRITO PIE - DELISH



Best Frito Pie Recipe - How to Make Frito Pie - Delish image

For truly authentic Frito Pie, serve it in the chip bags. Find the recipe on Delish.com.

Provided by Lena Abraham

Categories     cocktail party    feed a crowd    tailgate    dinner    lunch

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 18

1 tbsp. extra-virgin olive oil
1 medium white onion, chopped and divided
3 cloves garlic, minced
2 tbsp. tomato paste
1 lb. ground beef
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
1  (28-oz.) can crushed tomatoes
1 (15-oz.) can pinto beans, drained and rinsed
1 (4-oz.) can green chili 
6 (1-oz) bags Fritos
1 jalapeño, thinly sliced
2 c. shredded Cheddar
Sour cream, for serving (optional)

Steps:

  • In a large pot over medium heat, heat oil. Add half onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.
  • Add chili powder, cumin, oregano, cayenne, and season generously with salt and pepper. Pour in crushed tomatoes, pinto beans, and green chili and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.
  • Build Frito pie: open bag(s) and ladle in chili. Top with cheddar, remaining chopped white onions, jalapeños, and sour cream if using. 

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WALKING TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 530 calories per serving
  • In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.
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Protein, heat, liquid: It doesn’t take much to make a good chili, but quality is key. Let Sam Sifton walk you through.
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  • The chili’s done, but don’t eat it yet. As with gumbo and beef stew, chili is a dish that benefits mightily from an overnight “cure” in the refrigerator. Reheat gently on the stovetop or in a low oven when you’re ready to eat, and top it with any or all of these fixings. • Chili gains a lot from the bright punch of alliums: Chopped onion and scallions are a great bet. As are avocado slices, or, one better, homemade guacamole. • Cut through the dish’s richness with the clean flavors of fresh chopped tomatoes and cilantro leaves. • Or if a lightly vinegary finish is more your speed, top your chili with pickled jalapeños or red onions. • To mellow your chili’s heat, pair it with a spoonful of sour cream, or some plain Greek yogurt.  • Shredded Cheddar or Monterey Jack can add a mellow saltiness.  • And, lastly, consider the fried egg. A worthy companion, it can even make last night’s chili dinner into a hearty breakfast.• Pour the chili over rice, whether white or brown; spaghetti, as a nod to the Cincinnati style; or warm and creamy grits. • Or top it with corn or tortilla chips, crumbled Saltines, oyster crackers or Fritos. (Or, put the chili on top of those Fritos for a Frito pie.) • Serve it with warm tortillas or one of many kinds of cornbread.
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HOW TO MAKE CHILI - NYT COOKING
Protein, heat, liquid: It doesn’t take much to make a good chili, but quality is key. Let Sam Sifton walk you through.
From cooking.nytimes.com
  • The chili’s done, but don’t eat it yet. As with gumbo and beef stew, chili is a dish that benefits mightily from an overnight “cure” in the refrigerator. Reheat gently on the stovetop or in a low oven when you’re ready to eat, and top it with any or all of these fixings. • Chili gains a lot from the bright punch of alliums: Chopped onion and scallions are a great bet. As are avocado slices, or, one better, homemade guacamole. • Cut through the dish’s richness with the clean flavors of fresh chopped tomatoes and cilantro leaves. • Or if a lightly vinegary finish is more your speed, top your chili with pickled jalapeños or red onions. • To mellow your chili’s heat, pair it with a spoonful of sour cream, or some plain Greek yogurt.  • Shredded Cheddar or Monterey Jack can add a mellow saltiness.  • And, lastly, consider the fried egg. A worthy companion, it can even make last night’s chili dinner into a hearty breakfast.• Pour the chili over rice, whether white or brown; spaghetti, as a nod to the Cincinnati style; or warm and creamy grits. • Or top it with corn or tortilla chips, crumbled Saltines, oyster crackers or Fritos. (Or, put the chili on top of those Fritos for a Frito pie.) • Serve it with warm tortillas or one of many kinds of cornbread.
See details


HOW TO MAKE CHILI - NYT COOKING
Protein, heat, liquid: It doesn’t take much to make a good chili, but quality is key. Let Sam Sifton walk you through.
From cooking.nytimes.com
  • The chili’s done, but don’t eat it yet. As with gumbo and beef stew, chili is a dish that benefits mightily from an overnight “cure” in the refrigerator. Reheat gently on the stovetop or in a low oven when you’re ready to eat, and top it with any or all of these fixings. • Chili gains a lot from the bright punch of alliums: Chopped onion and scallions are a great bet. As are avocado slices, or, one better, homemade guacamole. • Cut through the dish’s richness with the clean flavors of fresh chopped tomatoes and cilantro leaves. • Or if a lightly vinegary finish is more your speed, top your chili with pickled jalapeños or red onions. • To mellow your chili’s heat, pair it with a spoonful of sour cream, or some plain Greek yogurt.  • Shredded Cheddar or Monterey Jack can add a mellow saltiness.  • And, lastly, consider the fried egg. A worthy companion, it can even make last night’s chili dinner into a hearty breakfast.• Pour the chili over rice, whether white or brown; spaghetti, as a nod to the Cincinnati style; or warm and creamy grits. • Or top it with corn or tortilla chips, crumbled Saltines, oyster crackers or Fritos. (Or, put the chili on top of those Fritos for a Frito pie.) • Serve it with warm tortillas or one of many kinds of cornbread.
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FRITO PIE - WIKIPEDIA
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Sep 24, 2018 · It isn’t a direct import from Mexico, but rather a reflection of the more complex melting pot that is Texas culture. ... into bags of Fritos to create Frito Pie). Walsh contends that chili’s use as a sauce in Texas dishes meant that it retained a stripped-down profile: just meat, tomatoes, and spices. ... try these salsa recipes …
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Sep 24, 2018 · It isn’t a direct import from Mexico, but rather a reflection of the more complex melting pot that is Texas culture. ... into bags of Fritos to create Frito Pie). Walsh contends that chili’s use as a sauce in Texas dishes meant that it retained a stripped-down profile: just meat, tomatoes, and spices. ... try these salsa recipes …
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