Description
This Frito Chili Pie takes hot, hearty chili over a bed of corn chips and topped with melting cheese, sour cream and flavorful toppings for a family-size version of a cold weather favorite.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 2 teaspoons brown sugar (light or dark)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red kidney beans, drained
- 1 (9.25 ounce) package Fritos original corn chips
- 2 cups shredded cheddar cheese
Toppings:
- sour cream
- pickled jalapeno slices
- cherry tomatoes, chopped
- white onion, chopped
- green onions, chopped
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef to the pot. Cook for 6 to 8 minutes, until the beef is browned well, stirring occasionally with a wooden spoon to break it up into pieces.
- Add the chili powder, brown sugar, garlic powder, cumin, and salt. Stir until well combined.
- Add the tomato sauce and drained kidney beans. Stir well, then remove from the heat.
- Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with non-stick cooking spray.
- Arrange the Fritos in the prepared dish. Spoon the chili mixture evenly over the chips. Sprinkle the cheddar cheese evenly over the chili mixture.
- Bake for about 10 minutes or until the cheese is all melted.
- Let set for a few minutes before topping the casserole with dollops of sour cream, pickled jalapeno slices, chopped tomatoes, chopped white onion and chopped green onion. Or serve and let each person fill individual bowls and top their own bowls of casserole with toppings as they please.