Southwest Frito Pie Recipes

FRITO PIE

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.

SOUTHWEST FRITO PIE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
• Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
• To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.

SOUTHWEST FRITO PIE

Steps:

• In a 6-qt. stockpot, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in chili powder, flour, salt and garlic powder until blended. Gradually stir in water and, if desired, beans., Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until thickened, stirring occasionally., To serve, divide chips among 6 serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion. If desired, top with sour cream and cilantro.

SOUTHWEST FRITO PIE

Steps:

• Heat the two 15 ounce cans of chili and set aside for layering
• Microwave the velveeta cheese with the RoTel diced tomatoes & green chilies.
• Line a 9x12 baking pan with one bag of fritoes.
• Pour half of the chili over fritoes
• Pour half of Velveeta cheese and RoTel mixture on fritoes.
• Layer half of the onions on top of cheese.
• Layer second bag of fritoes on top of first layer.
• Pour remaining chili for next layer.
• Add remaining Velveeta cheese and RoTel mixture.
• Layer remaining onions.
• Top with the 8 ounces of mild cheddar cheese.
• Green chilies will top it off.
• Bake at 350 degrees for 35 to 40 minutes. (Should be bubbly hot).

FRITO PIE

Steps:

• Preheat oven to 400°. Prepare meat according to directions on taco mix packet. Heat chili in saucepan. Spray a large casserole dish or stoneware dish with nonstick cooking spray and layer ingredients in the following order: layer of Fritos, lightly mashed to settle, layer of prepared meat. Sprinkle onion over layer and spoon chili over layer. Cover layer with cheese. Repeat layering until all ingredients are added (usually 2 or 3 layers). The Fritos should be soaked, but firm and crisp at serving. Bake covered for 20 minutes. Serve with salad, avocados, and salsa. Note: Moisture is the key to this dish. Do not cook the meat too dry and a 1/4 cup water in the chili will add enough moisture.

SOUTHWEST CHICKEN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
• In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
• Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
• Allow the pie to sit for 10 minutes before serving.