Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Frito Corn Chip Pie
| 1 pound ground beef |
| 1 medium onion, diced |
| 2 cloves garlic, minced |
| 1 (16 ounce) can pinto beans, drained |
| ¼ cup chili powder |
| 3 Tablespoons tomato paste |
| 1 cup water |
| 1 Tablespoon honey |
| 1 teaspoon dried oregano |
| ½ teaspoon cumin |
| Salt and pepper to taste |
| Frito Corn Chips |
| 1 Cup grated cheddar cheese |
| 1 small onion, diced |
| ½ cup sour cream |
| 2 pickled jalapenos, sliced (optional) |
Brown meat and onions and drain well; add garlic and sauté for one minute.
Add beans, chili powder, tomato paste, water, honey, oregano, salt, pepper and cumin and bring to a simmer. Allow mixture to simmer 10-15 minutes, stirring occasionally, until slightly thickened.
Garnish with cheese, sour cream, jalapenos, and Fritos.
NOTE: This was in the News-Press in Ft. Myers on September 21, 2005. I changed it slightly. It called for using 2 tablespoons of vegetable oil in which you sauté the meat, then add the onions. I eliminated the vegetable oil and did the meat and onions together. It also called for ¼ cup New Mexican red chili powder. I could not find that brand so I just used my chili powder. I was afraid of using ¼ cup of it so only used 2 Tablespoons. It was not hot AT ALL, tho, so next time I’ll use the quarter cup. It did call for 12 ounces Pintos, but the smallest can was 16 ounces. When I drained and measured it, tho, it was 12 ounces. I did sauté it with a splatter screen and let the liquid cook out of it. I did NOT top it with the raw onion or jalapenos, just our preference. We really did like it, tho! I served it with Alexia Home Fries with Olive Oil, Garlic, and Rosemary (which is in the frozen food section at Publix) and a fruit salad. As an afterthought: you could easily serve this as a dip (tailgating?) and use the Fritos or Doritos or any kind of chip as a "dip" rather than a topping. The original recipe called for using six bags of Fritos, slicing open the bag length-wise, and filling the bag with the meat mixture.